山渣汁的品质分析与研究  

Studies on Quality of Hawthorn Juice

作　　者：邓勇[1] 王蓉[1] 

机构地区：[1]北京农业工程大学食品工艺教研室,100083

出　　处：《食品科学》1993年第3期39-43,共5页Food Science

摘　　要：对市售9种山楂汁的主要质量指标进行了测定。结果表明,目前市售山楂汁某些重要营养成分如维生素C和总酸的含量普遍较低,维生素C的平均含量仅为1．53mg/100mg,总酸含量为0．16%。30%的供试样品的苯甲酸钠含量超过国家食品添加剂使用卫生标准所允许的最大的使用量。分析了影响山楂汁质量的原因,并提出了提高山楂汁质量的技术改进意见。The main quality indexes of hawthorn juices sold in the market are measured and the results show that the content of some important nutrients in the hawthorn juices is lower compared with fresh hawthorn fruits. The average contents of vitamine C and total acid are 1. 53mg/100ml and 0. 61 % respectively, 30% of samples tested contain more sodium benzoate than the maximum dosage allowed by the national standard of P. R China. The factors influencing quality of hawthorn juice are discuussed, Also, some of measures to improve the quality of hawthorn juice are proposed.

关 键 词：山渣汁 品质分析 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]