| 竹汁沉淀的探讨 |
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| 引用本文： | 潘思轶 王洁生. 竹汁沉淀的探讨[J]. 华中农业大学学报, 1996, 15(6): 598-602 |
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| 作者姓名： | 潘思轶 王洁生 |
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| 作者单位： | 华中农业大学食品科技系 |
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| 摘 要： | 研究了导致竹汁产生沉淀的非生物因素，分析了沉淀物质的组成及不同处理对沉淀产生的影响，结果表明：竹汁在贮存过程中产生沉淀的主要非生物因素是蛋白质和多酚类化合物等大分子物质聚集而凝沉，多糖和部发金属离子也参与了沉淀的形成。
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| 关 键 词： | 竹汁 沉淀 非生物因素 |
STUDY ON THE PRECIPITATING MECHANISM FOR BAMBOO JUICE |
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| Pan Siyi,Wang Jiesheng,Ouyang Liqin. STUDY ON THE PRECIPITATING MECHANISM FOR BAMBOO JUICE[J]. Journal of Huazhong Agricultural University, 1996, 15(6): 598-602 |
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| Authors: | Pan Siyi Wang Jiesheng Ouyang Liqin |
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| Abstract: | Non-biological factors causing precipitation of bamboo juice were studied and the composition and mechanism of the precipitation were analyzed.Results showed that the nonbiological factors concerned are mainly polyrnerization of protein and polyphenols,still polycarbohydrates and some metal ions. |
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| Keywords: | bamboo juice precipitating non-biological factor |
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