冻藏温度和时间对沙棘果中类黄酮含量的影响  

Influence of Frozen Storage Temperature and Time on Flavonoids Content of Sea-buckthorn Fruits

作　　者：赵晶[1] 张庆钢[2] 赵瑜[3] 邵静[3] 王玲玲[1] 

机构地区：[1]黑龙江东方学院食品与环境工程学部,哈尔滨150086 [2]哈尔滨商业大学土木与制冷工程学院,哈尔滨150028 [3]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《食品工业》2008年第5期7-8,共2页The Food Industry

基　　金：黑龙江省"十一五"重大科技攻关项目(GB06B404-4-2)

摘　　要：将沙棘速冻后分别在-10℃、-20℃和-30℃条件下冻藏190 d,每隔一段时间测定其类黄酮含量的变化。结果表明冻藏过程中沙棘的类黄酮含量随冻藏时间的增加而逐渐降低;不同冻藏温度对沙棘类黄酮含量也有影响,冻藏温度越低其类黄酮损失越小,-30℃冻藏时沙棘的类黄酮损失最小。The change of its total flavonoids content was researched, after the sea-buckthorn fruits were quickfroze separately under -10℃, -20℃ and -30℃ condition for deepfreezes 190 d. The result indicates that seabuckthorn＇s total flavonoids content gradually decreases along with the frozen storage time increase in the frozen storage process; The different frozen storage temperature also has the influence to the sea-buckthom＇s flavonoids content. When sea-buckthom was frozen stored in -30℃, the loss of its flavonoids content was the least.

关 键 词：沙棘 冻藏温度 冻藏时间 类黄酮 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]