摘要
研究了猕猴桃中Vc降解的动力学特征。结果表明:猕猴桃中Vc损失主要是由还原型Vc氧化造成的;Vc降解途径主要是有氧降解。在有氧条件下,温度对猕猴桃Vc降解速度的影响较大;温度升高,其有氧降解和无氧降解速度均加快。
In this paper, the dynamic features of the resolution of Vitamin C in kiwi fruit processing were studied. The experimental results show： The loss of Vc in kiwi fruit is chiefly caused by the oxidation of LAA. The way of oxidation of Vc in kiwi fruit is mainly the oxidation when oxygen exists. Temperature has a notable effect on the oxidation speed when oxygen exists. The oxidation and resolution of Vc in kiwi fruit both speed up when temperature rise.
出处
《安徽农业科学》
CAS
北大核心
2006年第12期2847-2850,共4页
Journal of Anhui Agricultural Sciences
关键词
温度
猕猴桃
VC
降解途径
降解速度
Temperature
Kiwi fruit
Vc
The way of resolution
The speed of resolution
