[Effect of temperature on the aerobic degradation of vitamin C in citric fruit juices].
[Effect of temperature on the aerobic degradation of vitamin C in citric fruit juices].
复制标题
温度对柠檬果汁中维生素C好氧降解的影响
DOI：
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发表时间：
1989
影响因子：
0.3
通讯作者：
N. Palacios Viteri
中科院分区：
文献类型：
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作者：
J. D. Alvarado;N. Palacios Viteri
通过 2,4-二硝基苯肼法测定了新鲜的利马汁、柠檬汁、柑橘汁和葡萄柚汁中的总抗坏血酸含量，并在四种温度和不同时间下保存。已证实，在所有情况下，抗坏血酸的好氧降解遵循动力学一级，并且反应速率的值在物种之间、甚至在柠檬和橘子品种之间是不同的。报告了方程项的值，并给出了应用示例。在20℃到92℃范围内，温度对抗坏血酸降解速度的影响符合阿伦尼乌斯方程，并根据该方程计算出相应的活化能值，并与其他已发表的值进行比较。该方法应用简单，分两步，考虑到 L-抗坏血酸和 L-脱氢抗坏血酸占主导地位，结果可用于计算柠檬果汁中维生素 C 的损失，表明柠檬酸果汁经传统热处理加工时的损失。
By means of the method of the 2,4-dinitrophenylhydrazine the total ascorbic acid content in lima, lemon, tangerine and grapefruit juices, fresh and kept at four temperatures and different times, was determined. It was confirmed that in all the cases, the aerobic degradation of ascorbic acid follows a kinetic first order and that the values of the reaction rate are different between species and even between varieties of lemon and tangerine. The values of the equation terms are reported, and examples of application given. Within a range from 20 degrees to 92 degrees C, the effect of temperature on the velocity of the ascorbic acid degradation is described satisfactorily following the Arrhenius equation, in accordance with which, the corresponding values of activation energy are calculated to compare them with other published values. With the simple application of the method, in two steps, and considering that the L-ascorbic acid and the L-dehydroascorbic acid are predominant, the results can be used to calculate the vitamin C losses in citric fruit juices, indicated when they are processed by traditional thermal treatments.