摘要
维生素C是乳制品中常见的营养强化剂,但其理化性质不稳定,在加工及储藏过程中易受到多种因素的影响而发生降解,造成损失。过程中产生的大量降解产物会对乳制品的营养品质造成不利影响。概述日光、热杀菌方式、金属离子、储藏条件、添加形式、包装、初始添加量、酶及其他氧化还原因子等因素对乳制品中维生素C稳定性的影响及不同条件下其降解产物的研究进展,并对减少损失,避免盲目增大添加量的合理途径作出展望。
Vitamin C was a common nutrition fortifier used in dairy products. With relatively worse physicochemica/properties stability, Vita- min C was easy to loss during processing and storage.Moreover,the degradation products would cause adverse impacts on the nutrition quality. This review summarized the current researches relating to the effects of sunlight, heat sterilization, metal ion, packaging, storage conditions, adding form, initial amount, enzymes and other factors such as oxidation reduction factors On the stability of Vitamin C as well as the research progress of Vitamin C degradation compounds in different conditions.The feasible methods of reducing the loss of Vitamin C and avoiding blind addition were also discussed.
出处
《中国乳品工业》
CAS
北大核心
2013年第3期37-39,51,共4页
China Dairy Industry
基金
中国营养学会营养科研项目基金资助课题
国家高技术发展计划(863计划)"促进生长发育的营养强化食品与特殊配方食品的研究与开发"(2010AA23004)
关键词
维生素C
乳制品
稳定性
降解产物
Vitamin C
dairy producst
stability
degradation compounds
