A model study on rate of degradation of L-ascorbic acid during processing using home-produced juice concentrates
作者:
RoigM. G.,
RiveraZ. S.,
KennedyJ. F.,
期刊:
International Journal of Food Sciences and Nutrition
(Taylor Available online 1995)
卷期:
Volume 46,
issue 2
页码: 107-115
ISSN:0963-7486
年代: 1995
DOI:10.3109/09637489509012538
出版商: Taylor&Francis
数据来源: Taylor
摘要:
The rate of degradation of L-ascorbic acid in solution has been investigated under varying conditions, such as temperature, level of dissolved oxygen, pH, amino acids, sugars and processing conditions. Changes in pH between pH 1.5 and 7.0 accelerate L-ascorbic acid degradation. The most important factor that determines its stability is storage temperature, on which the rate of degradation of L-ascorbic acid is directly dependent. Similarly, the deleterious effect of variables such as oxygen and pH are influenced by temperature. Therefore, low temperature storage is imperative in order to regard L-ascorbic acid delay. A definite role of amino acids in L-ascorbic acid degradation has not been identified.
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