摘要
本文以柠檬汁饮料作为实验材料，采用调节温度的方法对维生素C的热降解进行动力学研究。在建立动力学模型的基础上，通过速率常数、反应活化能等动力学参数，来探究柠檬汁饮料中赤藓糖醇的加入对维生素c的保护作用。研究结果表明：柠檬汁饮料在贮藏过程中，维生素C对热不稳定，其热力学降解符合一级反应动力学模型；在本次实验中，1％-3％赤藓糖醇浓度的加入均有助于减缓维生素C的降解速率。其中，当赤藓糖醇添加浓度为2％时，维生素c降解反应活化能达到最大，为75．47kJ／mol，比对照高出了9．79kJ／mol。因此，赤藓糖醇在一定程度上能够起到对维生素C的保护作用。
Using lemon juice as raw material,the thermal degradation kinetics of vitamin C was studied by changing temperature.On the basis of that,the research of protective effect of erythritol which was added in the lemon juice on vitamin C was carried out through some kinetic parameters such as reaction rate constant and activation energy.The results showed that vitamin C in the lemon juice was unstable with heat treatment in the process of storage, its degradation obeyed first order reaction kinetic model.In this experiment, 1%- 3% adding concentrations of erythritol could slow down the degradation rate of vitamin C.When its concentration was 2%,the degradation reaction activation energy of vitamin C reached the most（75.47kJ/mol） ,which was 9.7/9kJ/mol higher than that of control.Therefore,to some extent,erythritol could protect vitamin C from degrading.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第3期49-51,58,共4页
Science and Technology of Food Industry
基金
国家"十二五"科技支撑计划课题(2012BAD28B07
