| 果蔬复合汁在贮藏过程中维生素C的变化 |
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| 引用本文： | 别小妹,张立道,等.果蔬复合汁在贮藏过程中维生素C的变化[J].沈阳农业大学学报,1992,23(1):33-37. |
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| 作者姓名： | 别小妹 张立道 |
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| 作者单位： | 沈阳农业大学食品科学系 |
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| 摘 要： | 选用山楂，胡萝卜，沙棘，穗醋粟，姜5种果蔬作为复合汁的材料，对复合汁Vc的稳定性及其在贮藏过程中的变化进行了研究。试验表明，果蔬复合汁在贮藏过程的前期，Vc损失迅速，以后Vc的变化趋于缓慢，在5种果蔬原料中，沙棘汁对Vc具有明显的保护作用，姜汁对Vc具有一定的破坏作用。
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| 关 键 词： | 果蔬复合汁 维生素C 饮料 贮藏 |
The Changes of Ascorbic Acid in the Complex Juice of Fruits and Vegetables during Its Prservation |
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| Bie Xiaomei Zhang Lidao Li Zhicheng.The Changes of Ascorbic Acid in the Complex Juice of Fruits and Vegetables during Its Prservation[J].Journal of Shenyang Agricultural University,1992,23(1):33-37. |
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| Authors: | Bie Xiaomei Zhang Lidao Li Zhicheng |
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| Abstract: | The stability and the changes of ascorbic acid in the complex juice during its preservation were studied The ascorbic acid in the complex juice lost rapidly at the earlier stages,afterwards,the oxidation of ascorbic acid became slowly.The seabuchthorn juice can obviously protect ascorbic acid,but the ginger juice can reduce the
stability of ascorbic acid. |
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| Keywords: | the complex juice of fruits and vegetables ascorbic acid prservation change |
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