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In this study, the stability of 5-methyltetrahydrofolate (5-MTHF) in the model system and folate-enriched egg yolk and strategies for 5-MTHF stabilization were investigated. The oxygen, temperature and light affect the stability of 5-MTHF in the model system, among which oxygen is the main factor. In thermal pasteurization and spray-drying with normal air media, 5-MTHF is sensitive to oxidation, with the retention rate of blank group only reaching 74.96% ± 1.28%. The addition of vitamin C or vitamin E can protect 5-MTHF in egg yolk fro
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