吡咯喹啉醌二钠盐加工环境的稳定性研究OA北大核心CSTPCD

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.