吡咯喹啉醌二钠盐加工环境的稳定性研究

Study on processing environmental stability of pyrroloquinoline quinone disodium salt

为研究吡咯喹啉醌二钠盐(PQQ·Na2)在2种常见饮料剂型(固体饮料、近水饮品)中的稳定性。以PQQ·Na2含量为核心指标,通过影响因素试验(压力、pH值、杀菌强度)、加速试验、光照试验和长期试验系统性地考察PQQ·Na2在饮料开发、生产、储存过程中的稳定性。结果表明,PQQ·Na2在固体饮料中受压片压力影响较小,且具有良好的光稳定性;加速试验中,最大衰减率为17.93%;长期试验中,平均衰减率为9.32%。PQQ·Na2在近水饮品中具有光敏性,光照4周衰减率高达92.29%;长期试验中,平均衰减率为21.50%。此外,pH值对近水饮品中PQQ·Na2的稳定性有显著影响,当pH<4.0时,饮品色泽变化显著。3种杀菌条件(90℃/30 min,121℃/15 min,130℃/15 s)对PQQ·Na2稳定性无显著影响。研究为PQQ·Na2在饮料剂型中的应用提供参考。

In order to investigate the stability of pyrroloquinoline quinone disodium salt(PQQ·Na2)in two common types of beverages(solid drinks and near-water beverages).With the content of PQQ·Na2 as the core indicator,the stability of PQQ·Na2 during the development,production,and storage of beverages was systematically examined through influence factor testing(pressure,pH value,sterilization intensity),accelerated testing,light exposure testing,and long-term testing.The results show that PQQ·Na2 in solid beverages is less affected by tablet compression pressure and has good light stability;in the accelerated test,the maximum degradation rate is 17.93%;in the long-term test,the average degradation rate is 9.32%.PQQ·Na2 in near-water beverages exhibits photosensitivity,with a degradation rate as high as 92.29%after 4 weeks of light exposure;in the long-term test,the average degradation rate is 21.50%.Additionally,the pH value significantly affects the stability of PQQ·Na2,with noticeable color changes in the beverage when the pH is less than 4.0.Whereas the three sterilization conditions(90℃/30 min,121℃/15 min,130℃/15 s)has no significant effect on the stability of PQQ·Na2.The research provides a reference for the application of PQQ·Na2 in beverage formulations.