Petersen M A, Berends H
Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Frederiksberg C, Denmark.
Z Lebensm Unters Forsch. 1993 Dec;197(6):546-9. doi: 10.1007/BF01192854.
Sweet green pepper (Capsicum annuum L.) cut into pieces was analysed for ascorbic acid (AA) and dehydroascorbic acid (DHAA) content before and after blanching, after 1, 4 and 7 days of chilled storage in modified atmosphere, and after reheating. No difference in retention of AA was noted between storage in 2 and 4% O2 atmospheres, whereas retention during storage in air was significantly lower. Production of DHAA during storage increased with increased O2 content in the atmosphere. After 7 days of storage, DHAA contributed 10-35% of the total AA, and DHAA contributed 12-25% after reheating, depending on the O2 content in the atmosphere. Since the vitamin activity of DHAA is considered to be the same as that of AA, it is concluded that the content of DHAA in processed green pepper is of importance and should be measured together with AA.
将甜青椒（辣椒属）切成块，分析其在热烫前、热烫后、在气调冷藏1天、4天和7天后以及再加热后的抗坏血酸（AA）和脱氢抗坏血酸（DHAA）含量。在2%和4%氧气气氛中储存时，AA的保留率没有差异，而在空气中储存时的保留率显著较低。储存期间DHAA的产生随着气氛中氧气含量的增加而增加。储存7天后，DHAA占总AA的10 - 35%，再加热后DHAA占12 - 25%，这取决于气氛中的氧气含量。由于认为DHAA的维生素活性与AA相同，得出结论：加工青椒中DHAA的含量很重要，应与AA一起测定。
