CAJ | 학술논문

为了弄清贮藏温度对草莓浑浊汁内维生素C降解的影响,建立其降解动力学模型,为选择草莓浑浊汁的贮藏温度提供依据.该文通过研究草莓浑浊汁贮藏过程中还原型维生素C和氧化型维生素C的降解与贮藏温度、贮藏时间的关系,建立了还原型维生素C和氧化型维生素C降解动力学模型.结果表明:草莓浑浊汁在贮藏过程中还原型维生素C和氧化型维生素C对热不稳定,还原型维生素C和氧化型维生素C降解符合一级反应动力学.经过验证表明该降解动力学模型有效,可用于草莓浑浊汁贮藏温度的选择和预测不同温度下的贮藏期.
위료롱청저장온도대초매혼탁즙내유생소C강해적영향,건립기강해동역학모형,위선택초매혼탁즙적저장온도제공의거.해문통과연구초매혼탁즙저장과정중환원형유생소C화양화형유생소C적강해여저장온도、저장시간적관계,건립료환원형유생소C화양화형유생소C강해동역학모형.결과표명:초매혼탁즙재저장과정중환원형유생소C화양화형유생소C대열불은정,환원형유생소C화양화형유생소C강해부합일급반응동역학.경과험증표명해강해동역학모형유효,가용우초매혼탁즙저장온도적선택화예측불동온도하적저장기.
In order to clarify the influence of storing temperature on degeneration of the vitamin C in cloudy strawberry juice, its degeneration dynamic model was established, and the foundation for cloudy strawberry storing was provided. The relationiships among storage temperature, storage time and degradation of ascorbic acid (AA) and dehyd roascorbic acid (DHAA) in the process of cloudy strawberry juice storage were analyzed, and the degradadion dynamic model of ascorbic acid and dehydroascorbic acid was established. Results show that ascorbic acid and dehydroascorbic acid of cloudy strawberry juice in the storage process are unstable to the heat treatment; the degradation of ascorbic acid and dehydroascorbic acid accords with first-order dynamic, which indicates that this degeneration dynamic model is logical and effective, and can be used in selection of storing temperature and prediction of storage period at different temperatures.