赤藓糖醇对柠檬汁饮料中维生素C保护作用的研究

本文以柠檬汁饮料作为实验材料,采用调节温度的方法对维生素C的热降解进行动力学研究。在建立动力学模型的基础上,通过速率常数、反应活化能等动力学参数,来探究柠檬汁饮料中赤藓糖醇的加入对维生素C的保护作用。研究结果表明:柠檬汁饮料在贮藏过程中,维生素C对热不稳定,其热力学降解符合一级反应动力学模型;在本次实验中,1%~3%赤藓糖醇浓度的加入均有助于减缓维生素C的降解速率。其中,当赤藓糖醇添加浓度为2%时,维生素C降解反应活化能达到最大,为75.47kJ/mol,比对照高出了9.79kJ/mol。因此,赤藓糖醇在一定程度上能够起到对维生素C的保护作用。 

Study on the protective effect of erythritol on vitamin C in lemon juice

Using lemon juice as raw material, the thermal degradation kinetics of vitamin C was studied by changing temperature.On the basis of that, the research of protective effect of erythritol which was added in the lemon juice on vitamin C was carried out through some kinetic parameters such as reaction rate constant and activation energy.The results showed that vitamin C in the lemon juice was unstable with heat treatment in the process of storage, its degradation obeyed first order reaction kinetic model.ln this experiment, 1%³%adding concentrations of erythritol could slow down the degradation rate of vitamin C.When its concentration was 2%, the degradation reaction activation energy of vitamin C reached the most (75.47kJ/mol) .which was 9.79kJ/mol higher than that of control.Therefore, to some extent, erythritol could protect vitamin C from degrading.