猕猴桃汁维生素C降解动力学的研究  

Degradation kinetics of ascorbic acid in kiwi fruit juice

作　　者：高愿军[1] 郝莉花 张鑫[1] 南海娟[1] 郝亚勤[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院 [2]河南省产品质量监督检验所,郑州450004

出　　处：《农业工程学报》2006年第5期157-160,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：河南省科技攻关项目(0424010015)

摘　　要：以猕猴桃原汁为试材,采用控制温度、调节pH值以促使维生素C氧化降解的方法,探讨猕猴桃汁中维生素C的降解动力学,为控制猕猴桃汁加工中维生素C损失提供理论依据。结果表明:猕猴桃汁中的维生素C降解十分复杂,存在多种降解途径,但主要是有氧降解;其还原型维生素C不经氧化型维生素C生成其他产物的不可逆途径可能存在,但不占主导地位。猕猴桃汁中维生素C无氧降解速度比有氧降解速度慢,温度升高,维生素C有氧降解速度加快,无氧降解速度变化不明显。Degradation kinetics of ascorbic acid （AA） in kiwi fruit juice was studied in order to provide theoretical basis for controlling ascorbic acid loss. The method was adopted to spur ascorbic acid degradation by controlling temperature and regulating pH value. The results show that ascorbic acid degradation in kiwi fruit juice is very complex. There are lots of AA degradation pathways, among which the aerobic one is the primary one. A instance maybe occur that ascorbic acid is degraded in other irreversible ways without dehydroascorbic acid （DHA）. Yet it is not the dominant one. Anaerobic degradation speed of ascorbic acid in kiwi fruit juice is slower than that of the aerobic degradation, and aerobic degradation speed increases while anaerobic degradation speed changes slightly with the increase of temperature.

关 键 词：猕猴桃汁 维生素C 降解动力学 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TS201.24[轻工技术与工程—食品科学与工程]