VC硬脂酸酯和异VC硬脂酸酯乙醇溶液的稳定性研究  

Study on Stability of L-ascorbyl Stearate and D-isoascorbyl Stearate in Ethanol

作　　者：郑大贵[1] 肖竹平[1] 叶红德[1] 

机构地区：[1]上饶师范学院化学系,江西上饶334001

出　　处：《食品科学》2007年第3期64-67,共4页Food Science

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硬脂酸酯和异VC硬脂酸酯溶解到乙醇中,利用碘量法测定不同时间、不同条件下它们的浓度。通过比较残留率,考察了光照、温度、金属离子、金属离子络合剂和蔗糖等因素对他们稳定性的影响。实验所表现出的总体规律是:在相同条件下,VC硬脂酸酯比异VC硬脂酸酯更稳定。The remaining ratio of L-ascorbyl stearate or D-isoascorbyl stearate in ethanol is measured by iodimetry to investigate their stability. The stability of L-ascorbyl stearate or D-isoascorbyl stearate in ethanol decreases when the solution is exposed to light or contained metal ion. The L-ascorbyl stearate and D-isoascorbyl stearate become more and more unstable as the solution temperature increases. Metal ion chelating agent EDTA and cane sugar can also affect their stability. In generally, Lascorbyl stearate is more stable than D-isoascorbyl stearate under the same circumstances.

关 键 词：VC硬脂酸酯 异VC硬脂酸酯 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]