植酸对控制打浆中水果Vc损失的效应  

Study on Effects of Physic Acid on Controlling Fruits' Vc loss During its Beating

作　　者：高愿军[1] 郝莉花[1] 吴晓宗[1] 南海娟[1] 郝亚勤[1] 

机构地区：[1]郑州轻工业学院食品与生物工程系,郑州450002

出　　处：《中国农学通报》2005年第8期70-71,共2页Chinese Agricultural Science Bulletin

基　　金：河南省科技攻关项目(0424010015)部分内容

摘　　要：研究了植酸对控制草莓、猕猴桃和山楂果实打浆工序中Vc损失的效应。结果表明,植酸对三种水果打浆工序中还原型Vc(AA)和氧化型Vc(DHA)的保护效果不一,植酸可以明显提高山楂打浆中的AA和DHA保存率;对猕猴桃仅提高其DHA保存率,不能提高AA保存率。对草莓AA和DHA的保存效果则与猕猴桃相反。Effect of dealing strawberry,kiwifruit and haw with physic acid on controlling the loss of vitamine C during these fruits＂ crushing was studied in this paper. The results showed that physic acid have different protection domino effect on controlling vitamine C loss in the crushing to various fruits. Physic acid could increase haw＇s AA and DHA retention distinctly. Physic acid had good effect on controlling kiwifruit＇s DHA loss and had no effect on its AA, while this is opposite to strawberry.

关 键 词：水果加工 打浆工艺 草莓 猕猴桃 山楂 Vc损失效应 AA保存率 DHA保存率 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]