维生素C及衍生物的稳定性分析

Study on the Stability of Vitamin C and its Derivatives

本研究分析了光照、空气、温度和储藏时间对市场上8种常见维生素C原料稳定性的影响。结果表明,8种维生素C在日光、紫外光照射及避光条件下6 h后保留率在95%左右;在密封条件下加热处理时,维生素C的降解较慢,而当样品与空气接触时,其降解加快,随温度增高而加快;在有氧条件下,当温度升高至50℃及以上时,所有样品降解明显。比较热及储藏稳定性发现,乙基醚维生素C具有最高的稳定性,维生素C、100目维生素C、复配维生素C和96%颗粒维生素C次之,维生素C钠、复配维生素C钠和维生素C钙具有最低的热和储藏稳定性。研究结果将为果蔬保鲜及和维生素C稳定化提供理论参考。

In this study,the effects of light,oxygen,temperature,and storage time on the stability of eight kinds of common vitamin C materials on the market were analyzed.The results showed that the eight kinds of vitamin C remained about 95%in the sunlight,ultraviolet light irradiation and darkness conditions after 6 h.When vitamin C was heated in condition of seal,its degradation was slow.When samples were exposed to air,the degradation was faster,which was more pronounced with the increase of temperature.Under aerobic conditions,all samples showed a relatively obvious degradation trend when the temperature increased to 50℃and above.For thermal and storage stability,ethyl ether vitamin C had the highest stability among all samples.The stability of vitamin C,100 mesh vitamin C,composited vitamin C and 96%granule vitamin C were less than that of ethyl ether vitamin C.Vitamin C sodium,composited vitamin C sodium and vitamin C calcium had the lowest thermal and storage stability.The data gathered here provide reference for the preservation of fruits and vegetables and the stabilization of vitamin C.