Oxygen is known to be one of the major causes of oxidative degradations of nutrients. Ascorbic acid, a component of interest due to its health benefits, is reported to be highly oxygen sensitive. To understand better the influence of oxygen on ascorbic acid retention at canning temperature, thermal treatment was performed in model solution at pH = 3.5 with varying partial pressure of oxygen from 0 MPa (strict anaerobic conditions) to 0.1 MPa in the headspace gas, from 95 °C to 125 °C, starting from an initial concentration of 900 mg/L. Treatment of 320 min was not sufficient to completely degrade all ascorbic acid initially present in the medium under anaerobic conditions and with a partial pressure of oxygen in headspace at 0.03 MPa, but treatment of 120 min was sufficient to degrade all initial ascorbic acid when the partial pressure of oxygen in headspace was set at 0.1 MPa. Apparent reaction orders were calculated; they were of 1 under anaerobic conditions, and 0.5 or 0.75 depending on partial pressure of oxygen. Activation energy was calculated using the Arrhenius law under anaerobic conditions only (E_a = 67 kJ/mol). When oxygen is present, whichever its partial pressure in headspace, no acceleration of reaction was observed with increased temperature.

众所周知，氧气是养分氧化降解的主要原因之一。抗坏血酸是一种有益于健康的有益成分，据报道对氧气非常敏感。为了更好地了解氧气对罐装温度下抗坏血酸保留的影响，在模型溶液中进行了热处理，pH值为3.5，将顶空气体中的氧气分压从0 MPa（严格的无氧条件）改变为0.1 MPa，从95降为95。从900 mg / L的初始浓度开始，从°C到125°C。320分钟的处理不足以完全降解最初在厌氧条件下培养基中存在的所有抗坏血酸，并且顶部空间中的氧气分压为0.03 MPa，但是当顶部空间中的氧分压设为0.1 MPa时，处理120分钟足以降解所有初始抗坏血酸。计算了明显的反应顺序；它们在厌氧条件下为1，而在氧分压下为0.5或0.75。仅在厌氧条件下使用阿累尼乌斯定律计算活化能（E _a  ＝ 67kJ / mol）。当存在氧气时，无论其顶部空间中的分压如何，随着温度的升高，都不会观察到反应的加速。