利用溶液缓冲能力测定龙眼汁饮料中原汁含量的方法研究  

作　　者：梁多[1] 戴远威[1] 叶其蓝[1] 姜文联[1] 王一凡[1] 何敏[1] 孙素群[1] 

机构地区：[1]广东科贸职业学院,广东广州510610

出　　处：《食品工业科技》2007年第3期212-212,232,共2页Science and Technology of Food Industry

摘　　要：根据龙眼汁是一种缓冲溶液,其含量不同则缓冲能力大小不同,即由龙眼汁调配的龙眼汁饮料的溶液pH随添加的柠檬酸量的变化幅度不同,设计实验得出龙眼汁饮料的缓冲系数与其中龙眼汁含量的关系式,根据该关系式可以推算出龙眼汁饮料中龙眼汁的含量。Longan juice is a buffer system. The buffer capacity is different with the content of Longan juice. Citric acid was added into the Longan juice drink of different content of orange juice and pH was recorded simultaneously. An equation for the relationship of citric acid and H ^＋ was concluded. Using this equation, we can figure out the content of Longan juice in Longan juice drink.

关 键 词：龙眼汁 缓冲 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]