黄金冠桃制罐过程中主要营养物质的变化研究 |
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引用本文: | 丁,凡,孙凤霞,孟庆杰.黄金冠桃制罐过程中主要营养物质的变化研究[J].安徽农业科学,2014(2):579-580. |
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作者姓名: | 丁 凡 孙凤霞 孟庆杰 |
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作者单位: | 聊城大学生命科学学院,山东聊城252059 |
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基金项目: | 聊城大学科技创新项目(SF2012166);山东省科技攻关项目(2009GG10009031). |
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摘 要: | 目的]对黄金冠桃在制罐前后主要营养物质的变化进行研究,评价黄金冠桃加工性状。方法]利用2,6-二氯酚靛酚滴定法、蒽酮法、酸碱滴定等试验方法对黄金冠桃深加工过程中糖浓度、酸浓度以及维生素C成分变化进行测定分析。结果]试验表明,黄金冠桃在制罐加工后糖浓度有所增加,为11.09%;酸浓度以及维生素C的含量均有所降低,分别为0.607 9%和30.47 mg/kg。结论]研究可为黄金冠桃的开发利用提供参考依据。
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关 键 词: | 黄金冠桃 制罐 营养物质 |
Study on Nutrients Changes of Huangjinguan Peaches during Can Production |
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Institution: | DING Fan et al ( College of Life Science, University of Liaocheng, Liaocheng, Shandong 252059) |
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Abstract: | L Objective J To study nutrients changes of Huangjinguan peaches beiore and alter can produchon, the processing traits were evalu- ated. Method] Using methods of 2, 6-two dichlorophenol indophenol titration, anthrone, acid-base titration, the changes of sugar content, acid content and Vc were determined in deep processing of Hnangjinguan peaches. Result] The results showed that sugar content ( 11.09% ) increased after can production, acid content and Vc reduced, they are 0. 607 9% and 30.47 mg/kg respectively. Conclusion] The study can provide a reference basis for development and utilization of Huangjinguan peaches. |
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Keywords: | Huangjinguan peach Can production Nutrients |
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