THERMAL-DESTRUCTION OF FOLACIN - EFFECT OF ASCORBIC-ACID, OXYGEN AND TEMPERATURE

被引：50

作者：

CHEN, TS ^{[1
]}

COOPER, RG ^{[1
]}

机构：

[1] MIRA LOMA HOSP,LANCASTER,CA 93534

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08483.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of temperature and the presence of oxygen and reducing agent on the thermal stability of two naturally occurring labile folates were investigated Microbiological assay of samples heated from 49–100°C for various lengths of time revealed that the loss of 5‐methyltetrahydrofolic acid in aqueous solution followed first order kinetics with a low Arrhenius activation energy of 9.5 kcal/mole. Tetrahydrofolic acid was extremely labile during heating and the stability of both forms of folate was increased in the presence of ascorbate and nitrogen atmosphere. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：713 / 716

页数：4

共 18 条

[1] A METHOD FOR MEASURING MICROBIOLOGICAL ACTIVITY OF TETRAHYDROFOLIC ACID AND OTHER LABILE REDUCED FOLIC ACID DERIVATIVES [J].