抗氧化剂对大枣汁加工中VC的影响  

Effect of antioxidant on ascorbic acid during the processing of Chinese date juice

作　　者：陈月英[1] 朱维军[1] 王林山[2] 

机构地区：[1]河南农业职业学院,河南郑州451450 [2]漯河职业技术学院,河南漯河462002

出　　处：《中国酿造》2006年第2期57-58,共2页China Brewing

摘　　要：大枣汁加工过程中VC的保存是影响大枣产品质量的关键技术。通过不同抗氧化剂处理试验,表明植酸处理对还原型VC的保存效果最好,其次是0.04%的六偏磷酸钠和0.06%的Na2EDTA;茶多酚和Na2EDTA对氧化型VC的降解起抑制作用,六偏磷酸钠可使氧化型VC的含量增高。Retaining ascorbic acid in Chinese date juice was the key technology that affecting the quality of date products during the processing. Different antioxidant treatment trials were done. It was showed that the best ascorbic acid retaining method was that treated with phytic acid, followed by （ NaPO3 ）6 of 0.04% and EDTA-2Na of 0.06%. The degradation of dehydroascorbic acid can be initiated by tea polyphones and EDTA-2Na, while its content can be increased by （ NaPO3 ）6.

关 键 词：大枣汁 加工 抗氧化剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]