摘要
以新榨蓝靛果汁为试材,采用控制温度、避光、连续充氮气等方法探讨蓝靛果汁维生素C的热降解动力学,为深加工条件的优化控制及保质期的预测提供科学的依据。结果表明:蓝靛果维生素C对热不稳定,维生素C的降解过程符合一级动力学反应;通过蓝靛果汁维生素C的热降解速率常数和活化能(Ea)分析,结果表明:充氮气处理可以提高蓝靛果维生素C的稳定性,光照对蓝靛果汁维生素C降解的影响比氧气对蓝靛果汁维生素C降解的影响大。
Took the fresh extraction Ionicera edulis turcz juice as raw material, thermal degradation dynamic of vitamin C was discussed at the different temperatures, avoid light and continuous filling nitrogen conditions, for optimization controling the deep-processing conditions and providing the scientific basis for the shelf-life forecast.The result showed that the vitamin C in Ionicera edulis turcz juice was unstable with heat treatment,which degradation was a first order degradation dynamic process. With the thermal degradation rate constant and activation energy（Ea）analyze showed that filling nitrogen treatment could increase the stability of vitamin C in Ionicera edulis turcz juice,light was more effect than oxygen to the degradation of vitamin C.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期179-182,共4页
Science and Technology of Food Industry
基金
黑龙江省哈尔滨市科技公关项目(2008AA6AN087)
关键词
降解
动力学
蓝靛果汁
维生素C
degradation
dynamic
Ionicera edulis turcz juice
vitamin C
