摘要
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.
作者
陈楷文
赵立鑫
殷欣
冯帅
陈鹏
程昊
梁丽
CHEN Kaiwen;ZHAO Lixin;YIN Xin;FENG Shuai;CHEN Peng;CHENG Hao;LIANG Li(State Key Laboratory of Food Science and Resoures,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Luwei Pharmaceutical Group Co.,Ltd.,Zibo 255195,China)
出处
《中国果菜》
2023年第6期42-48,共7页
China Fruit & Vegetable
基金
鲁维制药集团有限公司合作项目(211336)。
关键词
维生素C
衍生物
敏感条件
稳定性
Vitamin C
derivatives
sensitive condition
stability