蔓越莓多酚对五大连池重碳酸矿泉水中亚铁离子和溶解性总铁稳定性的影响

Influence of Cranberry Polyphenol on the Stability of Ferrous Ion and Solubleness Total Iron in Bicarbonate Mineral Water of Wudalianchi

以探讨自然状态下蔓越莓多酚对五大连池重碳酸矿泉水中亚铁离子和溶解性总铁稳定性的影响为目的。实验室内依次称量1 g、0.6 g、0.2 g、0.1 g、0.06 g、0.02 g多酚提取物系列置于1000 mL棕色瓶中,编号依次为P1、P2、P3、P4、P5、P6。室温下,1 h内迅速量取1000 mL原水置于P1~P6中摇匀,室温下静置。实验发现,自然状态下,蔓越莓多酚提取物对天然矿泉水中亚铁离子的稳定性具有负影响,当多酚提取物和亚铁离子质量方面比大于5∶1时,多酚提取物对原水中亚铁离子稳定性影响较大,铁离子最不稳定。当比例小于5∶1时,原水中铁离子稳定性不断降低,但速度较平缓,而且在蔓越莓多酚提取物环境下,可以在某种程度上使原水中亚铁离子被较慢氧化,溶解性总铁与亚铁离子变化趋势相似。通过蔓越莓多酚的金属螯合等特征调控五大连池天然重碳酸矿泉水中亚铁离子和溶解性总铁含量,可用于制备针对不同人群需求和功能的五大连池重碳酸天然保铁矿泉系列饮品。

We explore the influence of cranberry polyphenol on the stability of ferrous ion and solubleness total iron in bicarbonate mineral water of Wudalianchi.We weigh 1 g,0.6 g,0.2 g,0.1 g,0.06 g and 0.02 g polyphenol extractive in 1000 mL brow bottles,which are numbered P1,P2,P3,P4,P5 and P6.Under indoor temperature,we quickly measure 1000 mL raw water and put it into P1~P6 under indoor temperature.Under natural state,cranberry polyphenol extractive has negative influence on the stability of ferrous ion in natural alkaline mineral water.When the ratio of polyphenol extractive to ferrous ion in quality is more than 5∶1,there is great influence of polyphenol extractive on ferrous ion in raw water.Iron ion is of the most instability.When the ratio of polyphenol extractive to ferrous ion in quality is less than 5∶1,iron ion in raw water decreases continuously,but the speed is relatively stable.Under the circumstance of cranberry polyphenol,ferrous ion in raw water will be oxidized slowly to some extend.The changing tendency of solubleness total iron and ferrous ion is the same.Through the adjustment of metal-chelating characteristics of cranberry polyphenol in the content of ferrous ion and solubleness total iron of Wudalianchi natural bicarbonate mineral water,we can prepare Wudalianchi natural bicarbonate mineral water system drink according to different people’s demands.