食品科学 ›› 2007, Vol. 28 ›› Issue (3): 64-67.
• 基础研究 • 上一篇 下一篇
郑大贵, 肖竹平, 叶红德
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ZHENG Da-Gui, XIAO Zhu-Ping, YE Hong-De
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摘要: 将VC硬脂酸酯和异VC硬脂酸酯溶解到乙醇中,利用碘量法测定不同时间、不同条件下它们的浓度。通过比较残留率,考察了光照、温度、金属离子、金属离子络合剂和蔗糖等因素对他们稳定性的影响。实验所表现出的总体规律是:在相同条件下,VC硬脂酸酯比异VC硬脂酸酯更稳定。
关键词: VC硬脂酸酯, 异VC硬脂酸酯, 稳定性
Abstract: The remaining ratio of L-ascorbyl stearate or D-isoascorbyl stearate in ethanol is measured by iodimetry to investigate their stability. The stability of L-ascorbyl stearate or D-isoascorbyl stearate in ethanol decreases when the solution is exposed to light or contained metal ion. The L-ascorbyl stearate and D-isoascorbyl stearate become more and more unstable as the solution temperature increases. Metal ion chelating agent EDTA and cane sugar can also affect their stability. In generally, L- ascorbyl stearate is more stable than D-isoascorbyl stearate under the same circumstances.
Key words: L-ascorbyl stearate, D-isoascorbyl stearate, stability
郑大贵, 肖竹平, 叶红德. VC硬脂酸酯和异VC硬脂酸酯乙醇溶液的稳定性研究[J]. 食品科学, 2007, 28(3): 64-67.
ZHENG Da-Gui, XIAO Zhu-Ping, YE Hong-De. Study on Stability of L-ascorbyl Stearate and D-isoascorbyl Stearate in Ethanol[J]. FOOD SCIENCE, 2007, 28(3): 64-67.
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