摘要
采用非水滴定法测定了凉味剂琥珀酸单薄荷酯在不同条件下的含量变化,探讨了温度、氧化剂、还原剂、金属离子、碳水化合物等因素对琥珀酸单薄荷酯的稳定性的影响。结果表明,琥珀酸单薄荷酯热稳定性良好;浓度低于1.00%的氧化剂H2O2对琥珀酸单薄荷酯的稳定性影响较小;还原剂Na2SO3≥0.5%时,琥珀酸单薄荷酯的稳定显著降低;Na+、Ca2+、Mg2+、Fe2+和Cu2+等金属离子对琥珀酸单薄荷酯的稳定性没有显著影响,而Fe3+会降低琥珀酸单薄荷酯的稳定性;碳水化合物葡萄糖和蔗糖对琥珀酸单薄荷酯的稳定性几乎没有影响。
Change in contents of monomenthyl succinate after in different conditions of temperature, oxidant, reductant,metalion and earbohytrates was invetigated. The results showed that monomenthyl suecinate with strong thermal stability;when the concentration of H2O2 was inferior to 1.00 %, the stability of monomenthyl succinate was lesser; It decreased significantly after the contents of Na2SO3 were more than 0.5 % ; the metal ions such as Na^＋, Ca^2＋, Mg^2＋, Fe^2＋ and Cu^2＋ didn＇t effect remarkably on the stability of monomenthyl succinate, while Fe^3＋ would reduce the stability of monomenthyl succinate ; The carbohydrates such as glucose and sucrose almost have no effect on the stability of monomenthyl suecinate.
出处
《食品研究与开发》
CAS
北大核心
2013年第20期9-11,52,共4页
Food Research and Development
基金
广东省科技计划项目"安全
高效食品添加剂的开发"(项目编号:2010A080403001)
关键词
凉味剂
琥珀酸单薄荷酯
稳定性
coolant agent
monomenthyl succinate
stability
