Andrews F E, Driscoll P J
J Am Diet Assoc. 1977 Aug;71(2):140-2.
Single-strength orange juice prepared from three nationally available brands of frozen orange juice concentrate was analyzed for ascorbic acid after exposure to light and air for varying periods up to eighteen days. For two of the brands, brown, foil-covered bottles offered no greater protection against ascorbic acid loss than clear glass bottles. Storage time appeared to be a greater contributor to ascorbic acid loss than type of container in two brands. One brand showed both the effect of storage time and type of container, since the juice stored in the brown bottle lost significantly less ascorbic acid after the same period than juice stored in the clear bottle.
对由三个全国有售品牌的冷冻浓缩橙汁制成的单倍浓度橙汁，在暴露于光和空气长达18天的不同时间段后，分析其抗坏血酸含量。对于其中两个品牌，棕色铝箔包装瓶在防止抗坏血酸损失方面并不比透明玻璃瓶更具优势。在两个品牌中，储存时间似乎比容器类型对抗坏血酸损失的影响更大。一个品牌同时显示出储存时间和容器类型的影响，因为在同一时间段后，储存在棕色瓶中的果汁比储存在透明瓶中的果汁损失的抗坏血酸要少得多。
