饮料加工中Vc的稳定性研究

Study on stability of Vitamin C in beverage processing

研究温度，pH值等因素对饮料中添加的营养强化剂Vc稳定性的影响，实验结果表明：在密闭的条件下，60min内，pH4．0～10．0、80～100℃对Vc的破坏均在10％以内，影响不大；其中，在中性条件(pH6．0～8．0)下较为稳定。在同一pH值下，空气中的氧气、水中的溶解氧以及水质对vc的破坏作用非常显著。vc强化饮料在配制和生产过程中，采用去离子水，或对饮料用水进行脱气脱氧处理，有利于Vc饮品的长期保存。

The effect of temperature and pH values on the stability of Vc in nutrition-intensified beverage processing was studied. The experimental results inclined that Vitamin C was damaged less than 10% under the condition of pH4.0~10.0 and 80~100℃ within 60 min in a closed vessel, and was more stability thereunto in neutral medium(pH6.0~8.0). Oxygen from air and water had a dramatic effect on the damage of Vitamin C in the solution with the same pH value. Water deionized or treated with degassing and deoxygenating was suggested to be adopted in the formulation and processing of Vc-intensified beverage to extend the shelf life.