芹菜黄酮及其在主要制汁过程中的变化  

The change of flavonoids in process of celery juice production.

作　　者：陈健初[1] 董绍华[1] 叶兴乾[1] 苏平[1] 

机构地区：[1]浙江农业大学食品科技系

出　　处：《浙江农业大学学报》1998年第3期279-282,共4页

摘　　要：测定了杭州青芹和西芹不同部位的黄酮含量，研究了加工工艺对黄酮提取和稳定性的影响．结果表明，杭州青芹的黄酮含量显著高于西芹，叶子的黄酮含量为茎的５～１３倍；预煮能明显提高黄酮的提取率；螺旋压榨法制得的芹菜汁黄酮含量显著高于布袋压榨法；黄酮在高温杀菌时稳定性较高，但随ｐＨ上升，其稳定性稍有下降．The content of flavonoids in the different part of Hangzhou Green Celery and Western Celery were determined, and effects of processing technique on extraction rate and stability of flavonoids were studied.It was showed that the content of flavonoids of Hangzhou Green Celery was much higher than that of Western Celery.The content of flavonoids in the leaves was 5～13 times more than that in the stem.Blanching increased the extraction rate of flavonoids significantly.The content of flavonoids of the celery juice taken from the screw crushing machine was much higher than that of the celery juice taken from the bag crushing machine.The stability of flavonoids in the celery juice under the temperature of sterilization was a bit reduced with the increase of pH.

关 键 词：芹菜汁 黄酮 含量 加工方法 工艺 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]