异Vc和Vc水溶液稳定性的比较研究  

STABILITY COMPARISON OF D-ISOASCORBIC ACID AND L-ASCORBIC ACID IN AQUEOUS SOLUTION

作　　者：叶红德[1] 郑大贵[1] 肖竹平[1] 

机构地区：[1]上饶师范学院化学系,江西上饶334001

出　　处：《食品研究与开发》2006年第9期136-139,共4页Food Research and Development

基　　金：江西省高等学校重点实验室科技计划项目(赣教技字[2005]301号)

摘　　要：将Vc和异Vc配成水溶液,利用碘量法测定在不同时间、不同条件下它们的浓度,通过比较保存率,考察了水溶液pH值、金属离子和金属络合剂、光、水质、食盐和温度等因素对它们稳定性的影响。试验所表现出的总体规律是:相同条件下,Vc比异Vc更稳定。This paper focuses on the stability of L-ascorbic acid and D-isoascorbic acid influenced by the factors such as PH value, metallic ion and metallic ion chelating reagent, light and water quality, table salt and temperature. The results show that D-isoascorbic acid at PH 3.5 is more unstable than at PH 6.86 or PH 9.18. D- isoascorbic acid kept away from light becomes more stable than exported to light. At the same time, D-isoascorbic acid dissolved in running water becomes more unstable than in de-ionized water. Metallic ion can damage D- isoascorbic acid, while metallic chelating reagent can protect it. Table salt has protective action to D-isoascorbic acid. D-isoascorbic acid becomes more and more unstable as the temperature increases. Under the same conditions, L-ascorbic acid is more stable than D-isoascorbic acid.

关 键 词：VC 异VC 稳定性 保存率 

分 类 号：TS201.2[轻工技术与工程—食品科学]