菠萝浓缩汁带皮生产过程中多酚变化的研究  

Study on the change in phenolic compounds during pineapple juice concentration

作　　者：易湘茜[1] 滕建文[1] 韦保耀[1] 高程海[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品工业科技》2006年第5期97-99,共3页Science and Technology of Food Industry

基　　金：广西科技攻关项目(桂科攻0537007-7-1)。

摘　　要：首先采用比色法测定了菠萝浓缩汁带皮榨汁生产过程中各工序下样品的褐变指数、总酚及原花青素的含量及变化情况,同时进一步用HPLC法确定了菠萝汁中单酚物质的种类和含量变化情况。研究表明,菠萝浓缩汁带皮加工过程中,总酚及原花青素含量与褐变指数是成正向相关的。The changes in total polyphenol, proanthocyanidin and browning index during pineapple juice concentrate processing were determined by spectrophotometer, and the change in individual phenolic compound in pineapple was done by high performance liquid chromatography （HPLC）. The results showed that contents of polyphenols and proanthocyanidin were positively connected to browning index.

关 键 词：菠萝浓缩汁 多酚 生产过程 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]