不同粒度D-核糖成品的稳定性探究

Exploration on the Stability of D-ribose Finished Products with Different Particle Sizes

为了探究不同粒度的D-核糖与储藏时间的关系,本文对食品添加剂D-核糖在高温试验、高湿试验、光照试验、加速试验、长期试验下的稳定性进行研究。结果表明D-核糖在高温试验、高湿试验、光照试验、加速试验、长期试验中,在60~80目之间的粒度不易吸潮、不易结块,稳定性良好,有利于D-核糖的长期储藏;在80目筛下的粒度易吸潮、结块,稳定性差,不利于D-核糖的长期储藏。

In order to explore the relationship between D-ribose with different particle sizes and storage time,this article studies the stability of food additive D-ribose in the high temperature test,high humidity test,illumination test,accelerated test,and long-term test.The results show that,in the high temperature test,high humidity test,illumination test,accelerated test and long-term test,D-ribose at particle size between 60 mesh and 80 mesh is not prone to absorb moisture or agglomerate,and has good stability,which is beneficial to long-term storage of D-ribose;the particle size under the 80-mesh sieve is easy to absorb moisture and agglomerate,and exhibits poor stability,which is not conducive to long-term storage of D-ribose.