螯合剂对L-抗坏血酸氧化作用影响的研究  

Effects of chelating agent on oxidation of L-ascorbic acid

作　　者：丁文平[1] 王月慧[1] 

机构地区：[1]武汉工业学院食品学院,湖北武汉430023

出　　处：《食品与机械》2005年第4期24-26,共3页Food and Machinery

摘　　要：研究了食品中常用螯合剂对L-抗坏血酸氧化作用的影响,研究结果表明:螯合剂螯合作用受pH值影响较大,受温度影响较小。面团的拉伸试验表明螯合剂有效地延缓了L-抗坏血酸的氧化作用。面包烘焙试验进一步证实螯合剂可以使L-抗坏血酸氧化作用变慢,螯合剂与L-抗坏血酸的协同作用可以提高面包烘焙品质,其中柠檬酸作用最为明显。Effect of chelating agent on oxidation of L-ascorbic acid was studled. The results indicated that the chelation was influenced significantly by pH,and slightly by temperature. The extensograph test of dough showed the chelating agent delayed the oxidation of L-ascorbic, which was validated by baking test. The synergetic effect of chelating agent and L-ascorbic could advance the baking quality of bread, of which the citric acid was the best.

关 键 词：螯合剂 L-抗坏血酸 氧化作用 面包烘焙品质 螯合作用 温度影响 拉伸试验 烘焙试验 协同作用 PH值 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ466.3[轻工技术与工程—食品科学与工程]