抗坏血酸及抗坏血酸棕榈酸酯的稳定性研究  

Study on stability of ascorbic acid and ascorbyl palmitate

作　　者：刘奕博[1] 任国谱[1] 

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

出　　处：《食品工业科技》2012年第23期303-305,329,共4页Science and Technology of Food Industry

基　　金：国家高技术发展计划(863计划)(2010AA23004)

摘　　要：研究了光照、温度、pH、氧化剂、抗氧化剂、金属离子、糖类对抗坏血酸(AA)及抗坏血酸棕榈酸酯(AP)稳定性的影响。结果表明:日光、高温、氧化剂、中性及碱性环境都会不同程度地对两者造成损失,其中抗坏血酸棕榈酸酯的稳定性要强于抗坏血酸。维生素E可以有效保护AP。铜离子、铁离子、锰离子会引起AA较大的损失,锰离子对AP稳定性有显著影响。糖类对两者稳定性基本没有影响。The effects of light, temperature, pH, oxidant, antioxidant, metal ions, saccharides on stabilities of ascorbic acid（AA） and ascorbyl palmitate（AP） were studied.Results showed that they were destroyed by sunlight, high temperature, oxidant in different extent and sensitive in neutral and alkaline conditions and AP was more stable than AA.Vitamin E （VE） could protect AP effectively.Cu^2 ＋ , Fe^3＋ and Mn^2 ＋ could lead to large loss of AA, Mn^2＋ had obvious effect on AP.They were stable when glucose and sucrose existed.

关 键 词：抗坏血酸 抗坏血酸棕榈酸酯 稳定性 吸光度 

分 类 号：TS202.3[轻工技术与工程—食品科学]