Effect of Trace Mineral Fortification on the Storage Stability of Ascorbic Acid in a Dehydrated Model Food System
Effect of Trace Mineral Fortification on the Storage Stability of Ascorbic Acid in a Dehydrated Model Food System
复制标题
微量矿物质强化对脱水模型食品系统中抗坏血酸储存稳定性的影响
DOI：
10.1111/j.1365-2621.1982.tb07647.x
复制
发表时间：
1982
影响因子：
3.9
通讯作者：
J. Kirk
中科院分区：
文献类型：
--
作者：
D. Dennison;J. Kirk
The catalytic influence of the transition metals, iron, copper and zinc, on the storage stability of ascorbic acid in a dehydrated model food system was studied as a function of water activity (aw). No catalysis by the added metals was observed at 0.10 and 0.40 aw. This is interpreted as a lack of metal ion mobility and/or insolubility at low aw, thus hindering the participation of the metals as catalysts. At 0.65 aw, which is in the capillary region on the adsorption isotherm, a 2–4 fold increase in the rate of ascorbic acid destruction was observed in the presence of the trace minerals. The increased rate of ascorbic acid degradation at aw 0.65 is believed to be the result of greater mobility of metal ions.
