[提高无酒精碳酸饮料中抗坏血酸稳定性的因素]
[Factors enhancing the stability of ascorbic acid in alcohol-free carbonated drinks].
作者信息
Golubkina N A, Prudnik O V, Grum-Grzhimaĭlo M A, Guzikova I A
出版信息
Vopr Pitan. 1990 Jan-Feb(1):71-4.
PMID:2346017
Abstract
Factors were studied influencing the stability of ascorbic acid (AA) in carbonated drink "Legenda". It has been established that beet-tea pigment and its mixture with polyvinylpyrrolidone produce a high stabilizing effect on AA due to formation of stable complexes with AA, which was supported by the data of spectrophotometry.
摘要
研究了影响碳酸饮料“传奇”中抗坏血酸（AA）稳定性的因素。已确定甜菜茶色素及其与聚乙烯吡咯烷酮的混合物对AA具有高稳定作用，这是由于它们与AA形成了稳定的络合物，分光光度法的数据支持了这一点。
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