摘要
研究了切分及打浆工序对猕猴桃、葡萄等六种水果中的还原型Vc和氧化型Vc含量的影响。试验结果表明,水果在切分和打浆过程中产生了氧化型Vc,尤其是香蕉梨和葡萄,果浆中氧化型Vc占总Vc的比例高达79.43%和65.31%。空气是造成水果加工中还原型Vc损失的主要因素,六种水果中还原型Vc损失率最高的是香蕉梨,为58.75%,最低的是桃子,为49.72%。
In this paper, the effects of cutting and pulping process on the conten ts of L-ascorbic acid(LAA) and L-dehydroascorbic acid(LDHA) in six kinds of frui ts, such as kiwifruit and grape are studied. The experiment results show:LDHA oc curs during the process of cutting and pulping, especially in pears and grape pu lp, the ratio of LDHA and total Vc is respectively 79.43% and 65.31%. Air is the major factor for the loss of LAA in fruit processing. The loss rate of LAA of p ear in these fruits is the highest, which is 58.75%, and that of peach is least, which is 49.72%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第6期55-56,共2页
Science and Technology of Food Industry
