| 不同品牌椰子汁质量的研究 |
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| 引用本文： | 陈朴森,张宸禹,张观飞,陈海明,陈文学,陈卫军.不同品牌椰子汁质量的研究[J].热带作物学报,2017(8):1549-1552. |
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| 作者姓名： | 陈朴森 张宸禹 张观飞 陈海明 陈文学 陈卫军 |
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| 作者单位： | 海南大学食品学院,海南海口,570228 |
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| 基金项目： | 常温贮存椰浆生产关键技术研究与应用(ZDYF2016096)，海南省自然科学基金项目(317002) |
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| 摘 要： | 为了更好地了解市售椰子汁的质量状况,本实验以市场上常见的20种不同品牌的椰子汁为样品,通过测量这20个样品的脂肪含量、可溶性固形物含量、蛋白质含量、酸价以及色差,分析了市售椰子汁的质量状况。结果发现:脂肪、可溶性固形物、蛋白质含量达到国家标准QB/T 2300-2006规定的均有19个样品;被测样品的酸价均值为0.86 mg/g,个别样品酸价较大,色差值(Lab值)的变化揭示了椰子汁在颜色上的差异。
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| 关 键 词： | 椰子汁 营养成分 色差 酸价 |
The Quality Difference of Coconut Milk in the Market |
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| CHEN Pusen,ZHANG Chenyu,ZHANG Guanfei,CHEN Haiming,CHEN Wenxue,CHEN Weijun.The Quality Difference of Coconut Milk in the Market[J].Chinese Journal of Tropical Crops,2017(8):1549-1552. |
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| Authors: | CHEN Pusen ZHANG Chenyu ZHANG Guanfei CHEN Haiming CHEN Wenxue CHEN Weijun |
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| Abstract: | In order to know the quality co ndition of different coconut milk in the market, the content of fat, protein, soluble solid and the value of acid and chromatic aberration of 20 different coconut milk in the market was studied. The results showed that the fat, protein and soluble solid content of 19 samples reached the National Standard QB/T 2300-2006; The average acid value of the 20 samples was 0.86 mg/g, with relatively high acid value for a few of samples; The change of chromatic aberration reflected the differences in the color of coconut milk. |
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| Keywords: | Coconut milk nutritional ingredients chromatic aberration acid value |
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