摘要
对黄花菜在烫漂过程中的Vc含量变化及降解动力学进行了研究,结果表明,随漂烫温度的升高和烫漂时间的延长,漂烫后的黄花菜中维生素C含量大幅度降低,并推得其降解反应级数为一级,降解反应活化能为68.64(kJ·mol-1·K-1)。
The content and degradation kinetics of Vc in Hemerocallis citrina Baroni were studied during the process of blanching. The results indicated that the content of Vc decreased largely with the increases of blanching temperature and time. The degradation reaction of Vc was in first order, and the value of activation energy was 68.64（kJ·mol^-1·K^-1）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第12期53-54,57,共3页
Science and Technology of Food Industry
基金
"十五"国家科技部攻关计划资助项目(2004BA527B)
关键词
黄花菜
VC
烫漂
动力学
活化能
Hemerocallis citrina Baroni
Vc
blanching
kinetics
activation energy
