植酸对控制水果打浆中V_C损失的研究  

STUDY ON PHYTIC ACID IN THE CONTROL OF FRUIT V_C LOSSES BEATING

作　　者：高愿军 高晗[2] 路源[2] 

机构地区：[1]漯河市食品工业学校,河南漯河462002 [2]河南科技学院,河南新乡453003

出　　处：《食品研究与开发》2009年第7期1-2,共2页Food Research and Development

基　　金：河南省漯河市科技攻关项目(2004006)

摘　　要：研究植酸对控制草莓、猕猴桃和山楂果实打浆工序中VC损失的效应。结果表明,植酸对3种水果打浆工序中还原型VC和氧化型VC的保护效果不一,植酸可以明显提高山楂打浆中的还原型VC和氧化型VC保存率;对猕猴桃仅提高其氧化型VC保存率,不能提高还原型VC保存率。对草莓还原型VC和氧化型VC的保存效果则与猕猴桃相反。Effect of dealing strawberry, kiwifruit and haw with physic acid on controlling the loss of vitamin C during these fruits＇ crushing was studied in this paper. The results showed that physic acid have different protection domino offect on controlling vitamin C loss in the crushing to various fruits. Physic acid could increase haw＇s ascorbic acid and dehydroascorbic acid retention distinctly. Physic acid had good effect on controlling kiwifruit＇s Dehydroascorbic acid loss and had no effect on its ascorbic acid, while this is opposite to strawberry.

关 键 词：植酸 水果 打浆 还原型VC 氧化型VC 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] TS255.3[轻工技术与工程—食品科学与工程]