Eva J K, Fifield R, Rickett M
Lab Anim. 1976 Apr;10(2):157-9. doi: 10.1258/002367776781071440.
Processing may result in losses approaching 20% of the added vitamin C. The extent of these losses depends upon the process and is apparently related to temperature and moisture. Storage losses are also related to processing conditions, and no more than 50% of the vitamin C present in the diet immediately after 6 weeks. These results indicate that the current practice of including 1000 mg/kg of vitamin C in pelleted guinea-pig diets should be satisfactory, provided such diets are used within 6 weeks of manufacture and are stored during this period in conditions conducive to stability, that is dry, not exposed to direct sunlight and, preferably, with an even cool temperature.
加工过程可能导致添加的维生素C损失近20%。这些损失的程度取决于加工过程，显然与温度和湿度有关。储存损失也与加工条件有关，且在6周后，日粮中维生素C的损失不超过50%。这些结果表明，目前在豚鼠颗粒饲料中添加1000毫克/千克维生素C的做法应该是令人满意的，前提是此类饲料在生产后6周内使用，并且在此期间储存在有利于稳定的条件下，即干燥、不直接暴露在阳光下，最好温度均匀凉爽。
