蔬菜中还原型VC和氧化型VC含量及稳定性研究  

Study on the Content and Stability of AA and DHA in Vegetables

作　　者：龙娇妍[1] 李少华[2] 高愿军[3] 

机构地区：[1]河南牧业经济学院,郑州450011 [2]河南职业技术学院烹饪食品系,郑州450046 [3]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2017年第3期70-73,共4页The Food Industry

摘　　要：试验对常见蔬菜中还原型VC和氧化型VC在不同温度、时间、光照和空气等条件下的稳定性变化进行了研究。结果表明,加热时间对蔬菜的还原型VC和氧化型VC有显著性影响,加热温度对不同的蔬菜还原型VC有不同的影响;随着在空气中放置时间的延长,蔬菜还原型VC显著降低,部分蔬菜放置6 h时,氧化型VC保存率超过了100%;在酸性条件下,蔬菜还原型VC和氧化型VC损失均较小,碱性环境下,蔬菜中VC主要损失的是还原型VC,对氧化型VC影响不大。In this experiment, the stability of AA and DHA in common vegetables was studied under different temperature, time, light, air and so on. The result indicated that heating time had a significant influence in vegetable＇s AA and DHA private rate, and the temperature had different effects on different vegetable＇s AA. With the extension of storage time in air, vegetables AA private rate decreased significantly, but some vegetable＇s DHA private rate was more than 100% when laying 6 h. In acidic condition, the losses of vegetable＇s AA and DHA were small, by contrast to alkaline environment, the main losses in total VC of the vegetable were AA, there was a little effect on DHA.

关 键 词：蔬菜 还原型VC 氧化型VC 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]