包装与食品机械2024，Vol.42Issue(4)：49-55,7.DOI:10.3969/j.issn.1005-1295.2024.04.008
吡咯喹啉醌二钠盐加工环境的稳定性研究
Study on processing environmental stability of pyrroloquinoline quinone disodium salt
徐天姿 1范恩宇 2陆海霞 1李小佳 1范秋领 2邓颖颖 2潘美辰1
作者信息
- 1. 杭州娃哈哈科技有限公司,杭州 310018
- 2. 杭州娃哈哈科技有限公司,杭州 310018||杭州娃哈哈集团有限公司 浙江省食品生物工程重点实验室,杭州 310018||杭州娃哈哈科技有限公司 全省食品微生物与营养健康重点实验室,杭州 310018
- 折叠
摘要
Abstract
In order to investigate the stability of pyrroloquinoline quinone disodium salt(PQQ·Na2)in two common types of beverages(solid drinks and near-water beverages).With the content of PQQ·Na2 as the core indicator,the stability of PQQ·Na2 during the development,production,and storage of beverages was systematically examined through influence factor testing (pressure,pH value,sterilization intensity),accelerated testing,light exposure testing,and long-term testing.The results show that PQQ·Na2 in solid beverages is less affected by tablet compression pressure and has good light stability;in the accelerated test,the maximum degradation rate is 17.93％;in the long-term test,the average degradation rate is 9.32％.PQQ·Na2 in near-water beverages exhibits photosensitivity,with a degradation rate as high as 92.29％ after 4 weeks of light exposure;in the long-term test,the average degradation rate is 21.50％.Additionally,the pH value significantly affects the stability of PQQ·Na2,with noticeable color changes in the beverage when the pH is less than 4.0.Whereas the three sterilization conditions(90 ℃/30 min,121 ℃/15 min,130℃/15 s)has no significant effect on the stability of PQQ·Na2.The research provides a reference for the application of PQQ·Na2 in beverage formulations.关键词
吡咯喹啉醌二钠盐/加工环境/稳定性/饮料Key words
pyrroloquinoline quinone disodium salt/processing environment/stability/beverages分类
轻工纺织引用本文复制引用
徐天姿,范恩宇,陆海霞,李小佳,范秋领,邓颖颖,潘美辰..吡咯喹啉醌二钠盐加工环境的稳定性研究[J].包装与食品机械,2024,42(4):49-55,7.
