抗坏血酸癸酸酯、抗坏血酸月桂酸酯和抗坏血酸棕榈酸酯的稳定性研究  

Study on stability of L-ascorbyl decanoate,L-ascorbyl laurate and L-ascorbyl palmitate

作　　者：江晨[1] 刘柳[1] 黄才欢[1] 汪勇[1] 晏日安[1] 

机构地区：[1]暨南大学理工学院食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2015年第6期322-324,330,共4页Science and Technology of Food Industry

基　　金：广东高校产学研基地滚动项目(2013CXZDC006)资助

摘　　要：利用碘量法测定含量,探究了光照、温度、pH及金属离子对抗坏血酸癸酸酯、抗坏血酸月桂酸酯和抗坏血酸棕榈酸酯乙醇溶液稳定性的影响。结果表明:光照、高温和碱性条件都会不同程度地对三者的稳定性造成影响,而酸性、中性条件以及体系中添加的金属离子Mg2+、Ca2+、Na+、Fe2+对三者稳定性的影响均不大。除光照条件外,其他条件下三者稳定性差异并不大。The effects of light,temperature, pH value and metal ions on stabilities of L-ascorbyl decanoate, L-ascorbyl laurate and L-ascorbyl palmitate in ethanol were measured by iodimetry. Results showed that light, high temperature and alkaline conditions could affect their stability. They were stable in acidic and neutral conditions and when metal ions such as Mg^2＋,Ca^2＋,Na^＋ and Fe^2＋ were added. It also showed little differences of stabilities among L-ascorbyl decanoate, L-ascorbyl laurate and L-ascorbyl palmitate in the same conditions except in illumination conditions.

关 键 词：抗坏血酸癸酸酯 抗坏血酸月桂酸酯 抗坏血酸棕榈酸酯 稳定性 碘量法 

分 类 号：TS202.3[轻工技术与工程—食品科学]