摘要
通过建立高压蒸煮烹饪模型,研究不同温度下As(Ⅲ)被空气氧化成As(Ⅴ)的情况以及模拟食品中可能出现的氧化还原环境——稳定态Cl O_2、Na_2SO_3、H_2O_2对As(Ⅲ)氧化的影响。结果显示:As(Ⅲ)水溶液随加热温度、时间的增加而加快氧化,其在120、140、160、180℃条件下拟合得到的一级动力学反应速率常数K值分别为1.9×10^(-3)、5.1×10^(-3)、8.5×10^(-3)、2.2×10^(-2)h^(-1)。在120℃的加热温度下,稳定态Cl O_2和H_2O_2显示出较强氧化性,As(Ⅲ)的最高氧化率可达52.1%和99.8%,而Na_2SO_3则会抑制As(Ⅲ)的氧化,其氧化率最高只有6.9%。
A series of experiments have been conducted to establish a model system through high pressure cooking to explore the oxidation of As( Ⅲ) as a function of heating temperature,time and Cl O2,Na2SO3,H_2O2 which may present the possible oxidative level in food. The results showed that the oxidation rate of As( Ⅲ) increased with heating temperature and time. The value of constant K fitted with 1st order kinetic model at 120、140、160、180 ℃were 1. 9 × 10^- 3、5. 1 × 10^- 3、8. 5 × 10^- 3、2. 2 × 10^(- 2)h^- 1. At the temperature of 120 ℃,Cl O2 and H_2O2had strong oxidative capacity which could be 52. 1% and 99. 8% of maximum oxidation rate,respectively. However,Na2SO3 could depressed the oxidation of As( Ⅲ),its max oxidation rate was only 6. 9%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第12期98-101,共4页
Food and Fermentation Industries
基金
国家自然科学基金(No.31101307)