摘要
以柠檬汁饮料为对象,研究维生素C降解的动力学、抗氧化剂对维生素C降解的影响,为其货架期稳定性的预测提供依据。结果显示,贮藏过程中维生素C和异抗坏血酸钠的降解均符合零级反应动力学或一级动力学模型,用一级动力学模型来描述维生素C的降解规律更合适。EDTA、异抗坏血酸钠和维生素E的添加对维生素C的降解速率和柠檬汁饮料产品的褐变有显著的影响;经添加0.02‰EDTA、0.15‰异抗坏血酸钠和0.1‰维生素E,能有效地保护维生素C,减少维生素C在贮藏过程中的降解,同时能有效的延缓果汁的褐变。维生素C、异抗坏血酸钠和色差值的△E的变化速率k均与贮藏温度有关,符合阿伦尼乌斯公式。在25℃~55℃范围,维生素C降解速率的Q10约为2.6~3.0,异抗坏血酸钠降解速率的Q10约为2.5~2.8,色差△E变化的Q10约为3.1~3.7,可以据此来预测产品在贮藏过程中的货架期稳定性。
The kinetics of vitamin C degradation and the effects of antioxidants on vitamin C degradation in lemon juice beverage were studied,which was used for the prediction of its shelf life stability.The results showed that the vitamin C and sodium isoascorbate degradation could be modeled by zero-order reaction kinetics or first-order kinetics,and the latter was more suitable.EDTA,sodium isoascorbate and vitamin E had significantly affected the vitamin C degradation and the browning of lemon juice.Both the degradation of vitamin C and the browning of lemon juice beverage were significantly delayed during storage,when 0.02‰EDTA,0.15‰sodium isoascorbate and 0.1‰vitamin E were added.During the storage of shelf life,the changes rate k of vitamin C,sodium isoascorbate and color difference△E were all related to storage temperature,which conforms to Arrhenius formula.Between 25~55℃,the approximate Q10 value of Vitamin C degradation was 2.6~3.0,Q10 value of sodium isoascorbate degradation was 2.5~2.8,and Q10 value of△E was 3.1~3.7.Therefore,the shelf life stability of products could be predicted.
作者
金苏英
张丽华
姚森
陈育红
赵益臻
王亮
童彦
欧凯
李言郡
金益英
JIN Su-ying;ZHANG Li-hua;YAO Sen;CHEN Yu-hong;ZHAO Yi-zhen;WANG Liang;TONG yan;OU Kai;LI Yan-Jun;JIN Yi-ying(Hangzhou Wahaha Group Co.,Ltd.,Hangzhou 310018,China;Key Laboratory of Food and Biological Engineering of Zhejiang Province,Hangzhou 310018,China)
出处
《饮料工业》
2020年第6期6-11,共6页
Beverage Industry
