| 沙棘原汁及饮料中维生素C含量在不同贮存条件下变化规律的研究 |
| |
| 引用本文： | 李成一,马子骏,崔素霞,刘东,张微. 沙棘原汁及饮料中维生素C含量在不同贮存条件下变化规律的研究[J]. 林产化学与工业, 1988, 0(3) |
| |
| 作者姓名： | 李成一 马子骏 崔素霞 刘东 张微 |
| |
| 作者单位： | 甘肃省科学院生物研究所 兰州(李成一，马子骏，崔素霞，刘东)，甘肃省科学院生物研究所 兰州(张微) |
| |
| 摘 要： | 沙棘果作为食用的价值之一在于它含有丰富的维生素C。在沙棘饮料生产中,一般多采用鲜果立即榨汁,然后以贮存原汁的方法来保存原料。本试验表明,沙棘原汁及饮料在贮存期间维生素C的含量是较为稳定的,而稳定的差异又与光、温度等有关,并取决于同空气接触的程度。
|
| 关 键 词： | 沙棘 维生素C |
CHANGES OF VITAMIN C CONTENTS OF COMMON SEABUCKTHORN RAW JUICE AND BEVERAGE IN DIFFERENT CONDITIONS |
| |
| Li Chengyi Ma Zijun Cui Suxia Liu Dong Zhang Wei. CHANGES OF VITAMIN C CONTENTS OF COMMON SEABUCKTHORN RAW JUICE AND BEVERAGE IN DIFFERENT CONDITIONS[J]. Chemistry & Industry of Forest Products, 1988, 0(3) |
| |
| Authors: | Li Chengyi Ma Zijun Cui Suxia Liu Dong Zhang Wei |
| |
| Abstract: | The fruits of common seabuckthorn are edible and rich in vitamin C . In the production of beverage, the raw juice was stored as raw material after being squeezed from fresh fruits. Experiments showed that the vitamin C content of common seabuckthorn raw juice and beverage are relatively stable during storage. The stability can be affected by light, temperature and especially the time of contacting with air. |
| |
| Keywords: | Hippophae rhamnoidds Vitamin C |
| 本文献已被 CNKI 等数据库收录！ |
