Kinetics for isobaric-isothermal degradation of L-ascorbic acid

被引：93

作者：

Van den Broeck, I ^{[1
]}

Ludikhuyze, L ^{[1
]}

Weemaes, C ^{[1
]}

Van Loey, A ^{[1
]}

Hendrickxx, M ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Fac Agr & Appl Biol Sci, Dept Food & Microbial Technol, B-3001 Leuven, Belgium

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 05期

关键词：

L-ascorbic acid; thermal stability; pressure stability; kinetics; pH;

D O I：

10.1021/jf9708251

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A study of the thermal degradation of L-ascorbic acid in different buffer systems (pH 4, 7, and 8) and in real products (juice from squeezed oranges and tomatoes) revealed that L-ascorbic acid is most thermosensitive in real products. These products were selected to investigate in detail the degradation kinetics of L-ascorbic acid by heat (120-150 degrees C) as well as by combined pressure-temperature treatment (8.5 kbar and 65-80 degrees C). In both cases the L-ascorbic acid degradation was confirmed to be a first-order reaction. The z values of thermal destruction of L-ascorbic acid in squeezed oranges and tomatoes were respectively 27.15 and 30.15 degrees C and were shown to be similar for pressure-temperature degradation.

引用

页码：2001 / 2006

页数：6

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