期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 223, 期 1, 页码 71-77出版社
SPRINGER
DOI: 10.1007/s00217-005-0123-x
关键词
ascorbic acid; [6S]-5-CH3-H-4 folate; temperature; pressure; oxygen
Processing (i.e. pressure and temperature) stability Of L-ascorbic acid (L-AA) and/or [6S]-5-methy-1tetrahydrofolate ([6S]-5-CH3-H(4)folate) was studied on a kinetic basis using different vitamin and initial oxygen concentrations. Stability of both folate and L-AA was enhanced by increasing the vitamin concentration or by decreasing the oxygen concentration. Based on this study, it was concluded that (i) L-AA increased the folate stability during processing; (ii) the molar ratio between L-AA or folate and the initial oxygen content was an important parameter to determine the proportion of aerobic degradation; and (iii) the minimum concentration Of L-AA needed to prevent the oxidation of folate was at least 2 times as high as the molar concentration of the initial oxygen content when L-AA exists as a single antioxidant in the system.
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