苹果中原花青素的测定及对果汁质量的影响  

Studies on the determination of proanthocyandins and its effect on the quality of apple juice

作　　者：戚向阳[1] 陈仲球[1] 陈志远[1] 严仁君[1] 

机构地区：[1]华中农业大学食品科技系,武汉430070

出　　处：《湖北农业科学》2001年第6期74-77,共4页Hubei Agricultural Sciences

基　　金：湖北省自然科学基金项目 ( 2 0 0 0J 114 )的部分工作

摘　　要：应用分光光度法测定苹果及果汁中原花青素含量重现性高 ,快速、准确、操作简便 ,可用于果汁加工及以原花青素为功能因子的保健品生产的质量控制。果汁加工过程中原花青素含量的变化对苹果汁色泽、澄清度及贮藏稳定性影响很大 ,其中原花青素的氧化聚合是造成果汁品质下降的主要原因。因此 。A spectrophotometric method was developed for determination of total proanthocyandins in apple This method was simple,accurate and rapid,which could be used to examine the quality during the processing of apple juice and health food contained proanthocyandins The variation of the content of proanthocyandins during apple juice processing had great effect on the color,clarification and stability of apple juice Oxidization of proanthocyandins was the main reason that decreased the quality of apple juice and the content of total proanthocyandins So,in order to improve the quality of apple juice,the measure of removing proanthocyandins before juice processing or preventing from oxidization of proanthocyandins during processing should be taken

关 键 词：苹果 原花青素 测定方法 果汁质量 

分 类 号：S661[农业科学—果树学]