维生素A酯类的稳定性及热降解动力学研究  

Study on stabilities of retinol esters and their thermal degradation kinetics

作　　者：颜景超[1] 任国谱[1] 赖鸣宇 舒森 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]湖南亚华乳业有限公司技术中心,湖南长沙410200

出　　处：《食品工业科技》2010年第9期73-76,79,共5页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划课题(2006BAD04A15)

摘　　要：研究了光、温度、氧化剂、金属离子、酸碱、抗氧化剂、防腐剂、溶剂类型等因素对维生素A醋酸酯(RA)和维生素A棕榈酸酯(RP)稳定性的影响。结果表明,其均对光和高温敏感;H2O2存在时RA不稳定;Fe3+和Cu2+引起的损失较大,Al3+引起的RA的损失较大;盐酸存在时都不稳定;在碱、抗氧化剂、防腐剂存在时都较稳定;维生素A酯类在正己烷中比在乙醇中稳定。多数情况下,RP的稳定性高于RA。维生素A酯类的热降解符合一级反应,RA和RP热降解反应的活化能分别为80·59kJ/mol和100·41kJ/mol。The effects of light,temperature,oxidant,metal ions,acid,alkali,anti-oxidant,preservatives and solution type on stabilities of retinol acetate（RA）and retinol palmitate（RP）were studied.Results showed that they were sensitive to sunlight and high temperature and unstable when hydrochloric acid was existed,RA was unstable when H2O2 was existed.Presence of Fe3＋ and Cu2＋ could lead to relative more loss of retinol esters than other ions,but Al3＋ only caused relative large loss of RA.However,they were stable when alkali,anti-oxidants or preservatives were existed.The stability of retinol esters in hexane was higher than that in ethanol.And RP usually had better stability than RA under some conditions.The thermal degradation of retinol esters obeyed first order kinetics,activity energy of RA and RP were 80.59kJ/mol and 100.41kJ/mol,respectively.

关 键 词：维生素A酯类 稳定性 吸光度 残留率 

分 类 号：Q569[生物学—生物化学]