酸浆原汁中Vc稳定性的研究  

Stability of Vitamin C in Groundcherry Juice

作　　者：刘刚[1] 战德胜[2] 李彦国 张雁南[1] 

机构地区：[1]吉林工程技术师范学院生物与食品工程学院,吉林长春130052 [2]长春师范学院教务处,吉林长春130032 [3]德清县第三中学,浙江湖州313201

出　　处：《长春师范学院学报（自然科学版）》2008年第4期66-68,共3页Journal of Changchun Teachers College

摘　　要：本文研究了温度、pH值等因素对酸浆原汁中Vc稳定性的影响。结果表明:酸浆原汁中Vc在加热、与空气接触条件下不稳定、易损失,适当降低pH值以及添加适量蔗糖,对Vc具有保护作用。This paper studies the impact of temperature, pH value and other factors on the stability of Vc in the groundcherry juice, The experimental results showed that stability of vitamin C in bitter gourd juice was affected by heat, air greatly. Heating and exposing in air could accelerate the loss of vitamin C. On the contrary, lowering pH value and adding proper amount of sugar could preserve vitamin C.

关 键 词：酸浆 稳定性 VC保存率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]