摘要
本文系统研究了果汁在不同温度、热处理时间、酸度,酸种类及蔗糖浓度等条件下Vc的稳定性。实验结果表明:加热温度与加热时间对Vc稳定性有明显影响。高温短时加热(93～100℃,1～3min)条件下,Vc的破坏率较低;在有氧条件下Vc在pH为5～6时最稳定;EDTA,酒石酸等酸类对Vc的稳定性提高作用显著;而低浓度蔗糖(30％以下)对Vc的稳定性无明显影响。
The stability of ascorbic acid of fruit juice in different conditions of temperature, heating time, acidity, kinds of acid and concentration of sucrose were systematically studied in this paper. The results showed that temperature and teating time had significant effect on the stablity of ascorbic acid. At the high heating temperature (93～100℃) for a short time (1～3mim), the ascorbie acid was most stable at pH5～6. Some kinds of acid. such as EDTA and tartaric acid had remarkable protection for ascorbic acid in the present of oxygen. Sucrose in the low concentration (below 30％), had no remarkable effection on ascorbic acid.
关键词
果汁
维生素C
稳定性
热处理
fruit juice
ascorbic acid
stability
different factors
heating treatment
