蓝靛果汁维生素C热降解动力学的研究  

Thermal degradation dynamic of vitamin C in lonicera edulis turcz juice

作　　者：郭庆启[1] 张娜[2] 王硕[1] 王萍[1] 王振宇[1,3] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]哈尔滨商业大学食品科学与工程黑龙江省高校重点实验室,黑龙江哈尔滨150076 [3]哈尔滨工业大学食品科学与工程学院。黑龙江哈尔滨150086

出　　处：《食品工业科技》2012年第8期179-182,共4页Science and Technology of Food Industry

基　　金：黑龙江省哈尔滨市科技公关项目(2008AA6AN087)

摘　　要：以新榨蓝靛果汁为试材,采用控制温度、避光、连续充氮气等方法探讨蓝靛果汁维生素C的热降解动力学,为深加工条件的优化控制及保质期的预测提供科学的依据。结果表明:蓝靛果维生素C对热不稳定,维生素C的降解过程符合一级动力学反应;通过蓝靛果汁维生素C的热降解速率常数和活化能(Ea)分析,结果表明:充氮气处理可以提高蓝靛果维生素C的稳定性,光照对蓝靛果汁维生素C降解的影响比氧气对蓝靛果汁维生素C降解的影响大。Took the fresh extraction Ionicera edulis turcz juice as raw material, thermal degradation dynamic of vitamin C was discussed at the different temperatures, avoid light and continuous filling nitrogen conditions, for optimization controling the deep-processing conditions and providing the scientific basis for the shelf-life forecast.The result showed that the vitamin C in Ionicera edulis turcz juice was unstable with heat treatment,which degradation was a first order degradation dynamic process. With the thermal degradation rate constant and activation energy（Ea）analyze showed that filling nitrogen treatment could increase the stability of vitamin C in Ionicera edulis turcz juice,light was more effect than oxygen to the degradation of vitamin C.

关 键 词：降解 动力学 蓝靛果汁 维生素C 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]