水果还原型VC和氧化型VC的含量及稳定性研究  

Study on the Contents and Stability of Ascorbic acid and Dehydroascorbic Acid in Different Fruits

作　　者：熊卫东[1] 郝莉花[1] 郝亚勤[1] 南海娟[1] 

机构地区：[1]郑州轻工业学院食品与生物工程系,河南郑州450002

出　　处：《中国农学通报》2005年第6期129-132,共4页Chinese Agricultural Science Bulletin

基　　金：河南省科技攻关项目"果品加工中Vc变化机制及控制研究"(0424010015)

摘　　要：分析测定了常见水果的还原型VC(Ascorbicacid,AA)与氧化型VC(Dehydroascorbicacid,DHA)的含量,并研究了空气和热处理对其AA与DHA含量的影响。结果表明,不同的水果种类,其AA与DHA含量有较大差异,除大枣以外,富含AA的水果,其DHA占总VC的比例大,AA含量低的水果,其DHA占总VC的比例小;水果破碎后与空气接触能够明显降低水果AA含量,增加其DHA含量;加热时间对水果AA含量有极显著的影响,但加热温度对不同水果有不同的影响,不同的水果种类,其DHA对加热温度和时间的反应不同。Contents and stability to air and heat treatment of Ascorbic acid(AA) and Dehydroascorbic acid(DHA) in different common fruits was systematically studied in this paper. The results indicated that different fruits have different AA and DHA contents. Except Chinese dates, the relationship of AA and DHA in the total VC forms a positive one, that is, the richer AA is, and the higher DHA in total VC. AA content of fruits distinctly increases after crushing, while DHA is opposite. Heating time has remarkable effect on fruit's AA, while heating temperature has different effect on different fruits. Different fruits' DHA has various response to heating time and temperature.

关 键 词：稳定性研究 氧化型VC 还原型VC 水果 DHA含量 ACID 加热温度 分析测定 空气接触 加热时间 AA 热处理 种类 比例 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS255.1[轻工技术与工程—食品科学与工程]