THERMAL-STABILITY OF FOLIC-ACID AND 5-METHYLTETRAHYDROFOLIC ACID IN LIQUID MODEL FOOD SYSTEMS
THERMAL-STABILITY OF FOLIC-ACID AND 5-METHYLTETRAHYDROFOLIC ACID IN LIQUID MODEL FOOD SYSTEMS
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DOI：
10.1111/j.1365-2621.1983.tb10795.x
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发表时间：
1983-01-01
影响因子：
3.9
通讯作者：
GREGORY, JF
中科院分区：
文献类型：
--
作者：
DAY, BPF;GREGORY, JF
研究了温度、Fe和抗坏血酸强化以及O2浓度对叶酸（FA）和5-甲基四氢叶酸（5-CH 3-THF）稳定性的影响。使用小的蒸馏袋作为反应容器，并在100 ℃下处理模型系统。C，120 °。140度。C.设计了阳离子交换程序，以在使用高效液相色谱法（HPLC）定量之前提供样品提取物纯化。FA和5-CH_3-THF在这些条件下非常稳定。乳糖、蛋白质、铁和抗坏血酸都能够降低模型体系中的氧分压，提高FA和5-CH 3-THF的稳定性。FA和5-CH 3-THF降解不是O2或第一阶，但可能是第二阶，作为限制O2浓度的结果。
The effects of temperature, Fe and ascorbate fortification, and O2 concentration on the stabilities of folic acid (FA) and 5-methyltetrahydrofolic acid (5-CH3-THF) were examined in liquid model food systems. Small retort pouches were used as reaction vessels, and the model systems were processed at 100.degree. C, 120.degree. and 140.degree. C. A cation-exchange procedure was devised to provide sample extract purification before quantitation using high-performance liquid chromatography (HPLC). FA and 5-CH3-THF were very stable under these conditions. Lactose, protein, Fe and ascorbate were all capable of reducing the O2 partial pressure within the model systems, enhancing the stability of FA and 5-CH3-THF. FA and 5-CH3-THF degradation was not O2 or 1st-order, but possibly 2nd-order, as a result of limiting O2 concentrations.