| 螯合剂对L-抗坏血酸氧化作用影响的研究 |
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| 引用本文： | 丁文平,王月慧. 螯合剂对L-抗坏血酸氧化作用影响的研究[J]. 食品与机械, 2005, 22(4): 24-26 |
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| 作者姓名： | 丁文平 王月慧 |
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| 作者单位： | 武汉工业学院食品学院,湖北,武汉,430023 |
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| 摘 要： | 研究了食品中常用螯合剂对L-抗坏血酸氧化作用的影响，研究结果表明：螯合剂螯合作用受pH值影响较大，受温度影响较小。面团的拉伸试验表明螯舍剂有效地延缓了L-抗坏血酸的氧化作用。面包烘焙试验进一步证实螯合剂可以使L-抗坏血酸氧化作用变慢，螯合剂与L-抗坏血酸的协同作用可以提高面包烘焙品质，其中柠檬酸作用最为明显。
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| 关 键 词： | 螯合剂 L-抗坏血酸 氧化作用 面包烘焙品质 螯合作用 温度影响 拉伸试验 烘焙试验 协同作用 pH值 |
| 收稿时间： | 2005-05-12 |
| 修稿时间： | 2005-05-12 |
Effects of chelating agent on oxidation of L-ascorbic acid |
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| DING Wen-ping,WANG Yue-hui. Effects of chelating agent on oxidation of L-ascorbic acid[J]. Food and Machinery, 2005, 22(4): 24-26 |
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| Authors: | DING Wen-ping WANG Yue-hui |
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| Abstract: | Effect of chelating agent on oxidation of L-ascorbic acid was studled. The results indicated that the chelation was influenced significantly by pH,and slightly by temperature. The extensograph test of dough showed the chelating agent delayed the oxidation of L-ascorbic, which was validated by baking test. The synergetic effect of chelating agent and L-ascorbic could advance the baking quality of bread, of which the citric acid was the best. |
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| Keywords: | Chelating agent L-ascorbic acid Oxidation |
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