不同的干制方法对木瓜维生素C含量的影响

[目的]了解不同干制方法对木瓜中维生素C含量的影响。[方法]试验采用不同的干制方法对木瓜进行干燥处理,分别为单一热风干燥、单一真空干燥、热风与冷冻组合干燥、真空与冷冻组合干燥,并采用2,6-二氯酚靛酚滴定法定量测定木瓜维生素C含量。[结果]试验表明,干燥后的木瓜提取液中维生素C含量均低于新鲜木瓜,单一热风干燥处理的木瓜维生素C损失最为严重,损失率可达85%以上,低温真空干燥能较好地减少维生素C的损失,损失率在20%左右,其中以真空冷冻组合干燥的木瓜维生素C损失最少,维生素C含量为449.2 mg/kg,损失率为4.66%。[结论]采用真空冷冻组合干燥木瓜,维生素C损失率低,具有工业化应用价值和前景。

Effects of Different Drying Methods on the Vc Content of Papayas

[ OBjective ] Master the effects of different drying methods on vitamin C in papayas. [ Method] The different drying methods include simple hot air drying, vacuum drying, combination of hot air and freeze drying, combination of vacuum and freeze drying, use 2, 6-dichloro phe- nol indophenol titration method to test the content of vitamin C in papaya. [ Result] The experimental results show that vitamin C content extract from dried papaya is less than that from fresh papaya; vitamin C loss in hot air drying condition is the most serious, the loss rate can reach more than 85% ; Low-temperature vacuum drying method can decrease the loss of vitamin C, the loss rate is about 20%. Among these, vitamin C loss in combination of vacuum and freeze drying method is the least, vitamin C content can reach 449.2 mg/kg and the loss rate is only 4.66%. [ Conclusion ] So, only with the combination of vacuum and freeze drying method, will the vitamin C content have the least loss and industrial ap- plication value and prospect.