摘要
通过对刺梨珍珠饮料 110d保温 ( 3 7± 0 5℃ )加速破坏试验[1 ] ,测定与分析了饮料中超氧化物歧化酶 (SOD)在保温过程中含量的变化 ,对其稳定性进行了研究。结果表明 :维生素C和超氧化物歧化酶在过程中 ,含量先呈急剧降低趋势 ,降低到一定程度以后 ,(VC降解 3 0 %左右 ,SOD失活 5 0 %左右 ) ,渐趋于稳定 。
The changes in the content of SOD were detected and analyzed by keeping Rosa roxburghii Tratt pearl drink at 37±0.5℃ for 110 days, and the stability of SOD was studied. The results showed that the contents of Vitamin C and SOD decreased sharply first, then tended to be stable after decreasing to a certain extent (Vitamin C degraded nearly 30% and SOD inactivated nearly 50%). But the levels of Vitamin C and SOD were up to the requirements of quality standards during shelf-life.
出处
《饮料工业》
2004年第5期17-19,24,共4页
Beverage Industry
