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LI Ya, YANG Yan, YU Ai-nong, HU Ting-wei. The process and dynamic research for the non-enzymatic browning reaction about the self-degradation of L-ascorbic acid[J]. Science and Technology of Food Industry, 2016, (04): 117-122. doi: 10.13386/j.issn1002-0306.2016.04.014
Citation: LI Ya, YANG Yan, YU Ai-nong, HU Ting-wei. The process and dynamic research for the non-enzymatic browning reaction about the self-degradation of L-ascorbic acid[J]. Science and Technology of Food Industry, 2016, (04): 117-122. doi: 10.13386/j.issn1002-0306.2016.04.014

The process and dynamic research for the non-enzymatic browning reaction about the self-degradation of L-ascorbic acid

doi: 10.13386/j.issn1002-0306.2016.04.014
  • Received Date: 2015-07-06
  • The no-enzymatic self-degradation behavior of ascorbic acid was discussed by dynamics method.The influences of time,temperature and p H on uncolored-intermediate-products(UIPs) and brown-products(BPs) were separately investigated. The dynamics feature of UIPs and BPs was discussed in the degradation process of ascorbic acid based on the initiation different p H value. The results showed that the formation rate of UIPs and BPs would be speeded with the increasing temperature and prolonging reaction time and those rates would also be influenced by the initiation value of p H. The appropriate p H for formation UIPs was 4.5 and the appropriate p H value for BPs was 6. 8. The no- enzymatic self- degradation behavior of ascorbic acid for formation UIPs and BPs was characteristic of the zero-order kinetics,and the Eavalue for formation of brown precursor was much less than that of formation of BPs.
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