不同处理方法对牛奶中维生素B_2含量的影响  

Effects of different treatment on the content of vitamin B_2 in milk

作　　者：党亚丽[1] 张中健[1] 闫小伟[1] 权美平[2] 高春燕[3] 李丽梅[3] 

机构地区：[1]浙江省医学科学院,浙江杭州310013 [2]渭南师范学院,陕西渭南710000 [3]大理学院公共卫生学院预防医学,云南大理671000

出　　处：《食品工业科技》2010年第11期351-352,374,共3页Science and Technology of Food Industry

摘　　要：用荧光分光光度法研究酸、碱、过氧化氢、维生素C、光线、温度、热处理时间对牛奶中维生素B2含量的影响,结果发现,牛奶中维生素B2在酸性条件下稳定,碱性条件下易分解;随着过氧化氢浓度的增加,其含量略有下降;随着维生素C浓度的增加,含量逐渐增大;随着光照时间的延长,含量逐渐下降;随着温度的增高,含量略有下降;随着热处理时间的延长,含量略有下降。The temperature, heat treatment time, light, acid, alkali, vitamin C and hydrogen peroxide have great effect on the content of vitamin B2 in milk.The method of spectrofluorometry was adopted to measure the content of vitamin B2 in milk.Results showed vitamin B2 was stable to acid, but easy to decompose in alkali condition.The content of vitamin B2 in milk decreased a little with the concentration of hydrogen peroxide increasing.It increased gradually with the concentration of Vc increasing.The content of vitamin B2 decreased gradually with the time of illumination prolonged ,temperature raised and the heat treatment time prolonged ,respectively.

关 键 词：不同处理方法 牛奶 维生素B2 含量 

分 类 号：Q563.2[生物学—生物化学]