山楂加工中还原型V_C和氧化型V_C含量变化的研究  

Study on the Changes of Ascorbic Acid and Dehydroascorbic Acid Contents in Haw Fruits During Their Processing

作　　者：高愿军[1] 高晗[2] 郝莉花[1] 郝亚勤[1] 南海娟[1] 李元瑞[3] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]河南科技学院食品学院,新乡453003 [3]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中国农业科学》2006年第1期206-209,共4页Scientia Agricultura Sinica

基　　金：河南省科技攻关计划资助项目(04041151)

摘　　要：目的研究山楂加工过程中还原型VC和氧化型VC含量的变化。方法通过观测山楂打浆、糖煮和干燥工序中还原型VC和氧化型VC含量的变化,来研究其变化规律。结果应用EDTA二钠和茶多酚处理能控制打浆中还原型VC损失,添加六偏磷酸钠可控制氧化型VC损失。真空糖煮比常压糖煮有利于山楂还原型VC含量的保持,但对氧化型VC含量影响不大。干燥对山楂还原型VC与氧化型VC含量均有显著影响。真空干燥和微波干燥有利于山楂还原型VC含量的保持。结论山楂果实含有较多的氧化型VC,其在加工过程中变化较明显,对山楂制品的总VC含量有显著影响。[Objective] Changes of ascorbic acid （AA） and dehydroascorbic acid （DHA） content in haw fruits were studied during its processing.[ Method ]The change law of AA and DHA were studied through observing its content during haw fruits pulping, sugar boiling processing and drying. [Result]Results indicated that adding EDTA-2Na or tea polyphones was helpful for controlling AA loss during pulping, yet （NaPO3）6 was beneficial to controlling DHA in this processing. Vacuum sugar boiling processing could more efficiently save AA content than barometric sugar boiling, but it wasn＇t effective on DHA content. Drying process greatly influenced on haw AA and DHA content. Vacuum drying and microwave drying process were helpful for saving AA content. [Conclusion] The fruits of haw contain more DHA, and it changes in the course of processing more obvious and it has prominent influence on TAA content of the haw products.

关 键 词：山楂(C.Pinnatifida Bge.) 还原型VC 氧化型VC 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]