酸枣叶中Vc的浸提及稳定性研究  

ON Vc EXTRACTING FROM WILD JUJUBE LEAF AND Vc STABILITY IN EXTRACTING SOLUTION

作　　者：李凤英[1] 

机构地区：[1]河北农业技术师范学院食品工程系

出　　处：《河北农业技术师范学院学报》1997年第3期47-50,共4页

摘　　要：用酒精、柠檬酸、水浸提酸枣叶片中的Ｖｃ，对浸提率和浸提液中Ｖｃ的稳定性进行了研究。结果表明：在相同浸提温度、时间条件下，浸提率大小为酒精溶液＞酸溶液＞水溶液；升高水温可使浸提率大大提高，在５０℃水温条件下，浸提８ｈ，可使浸提率达到９９．３８％。浸提液中Ｖｃ的稳定性受热及空气的影响较大，加热和与空气接触都可以加速Ｖｃ的损失。降低浸提液的ｐＨ值和加一定量的糖可对Ｖｃ起保存效果。The effects of Vc extracted from wild jujube leaf with alcohol,acid and water and Vc Stability in extracting solution were investigated in the experiment.The results were as follows:at the same extracting temperature and time,extractingrate was alcoholic solution>acid solution>water solution.With temperature rising,extracting rate increased at 50℃,extracting rate reached 99.38% in 8 hours.Heat and air affected Vc stabillity greatly in extracting solution.Heating or contacting air could speed up Vc losing.On the contrary,lowering the value of pH and adding some urtain sugar had preseving effect on Vc.

关 键 词：酸枣叶片 维生素C 浸提液 VC保存率 稳定性 

分 类 号：TQ466.3[化学工程—制药化工]