摘要
以面粉、糯米粉、蛋清和水为原料制备维生素A载体,模拟食品加工过程,以紫外分光光度法定量测定不同温度及作用时间对样品中维生素A含量的影响.实验结果表明,在同一作用温度下,随着作用时间的延长,维生素A的含量呈快速下降的趋势;在作用时间不变的情况下,随着处理温度的不断升高,维生素A的破坏也在快速增加.
Flour、 sticky rice flour、 egg white and water were prepared to be the carrier for vitamin A. The foods＇ machining processes were simulated and the UV spectrophotometer was selected to mensurate quantificationally the effect of temperature and duration to vitamin A in the foodstuff. The experimental results showed that if the temperature was alike, the more heated time, the more vitamin A was destroyed; if the heated time was alike, the higher temperature, the more vitamin A was destroyed too.
出处
《韩山师范学院学报》
2008年第3期69-72,共4页
Journal of Hanshan Normal University
