山楂汁贮藏中Vc降解规律研究

Degradation Character of Ascorbic Acid in Haw Juice

以山楂汁为试材,应用数学原理,测试出山楂汁在贮藏过程中还原型Vc与氧化型Vc含量变化的动力学方程。结果表明:山楂汁在不同温度的贮藏过程中,还原型Vc、氧化型Vc与时间的关系均符合1级反应。随着温度升高,还原型Vc与氧化型Vc的降解速度升高,但还原型Vc降解速度升高的更明显。山楂汁贮藏中还原型Vc与氧化型Vc的反应活化能较小,说明其降解均较易发生。

In this paper, the dynamics equation of the changing of AA and DHA contents in the process of haw juice storage was derived by mathematical principles. The results showed that under different temperatures, the relationship of AA and DHA with time ordered first level reaction. As the temperature went up, the degradation rate both AA and DHA increased and the degradation rate of DHA increased higher. The activation energy of AA and DHA in the process of haw juice storage was higher, indication it was easier to degradate.