高强脉冲电场对维生素C的影响研究  

Effect of High Intensity Pulsed Electric Fields on Vitamin C Content in Orange Juice

作　　者：刘克放[1] 李云[2] 杨星[2] 曾新安[2] 刘燕燕[2] 

机构地区：[1]中山大学附属第三医院药剂科,广东广州510630 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2009年第7期738-740,共3页Modern Food Science and Technology

基　　金：广东省糖品绿色加工国际研发中心;广东省科技计划项目"安全加工中心"(2007B080401010)资助

摘　　要：采用自行研制的高强脉冲电场处理设备研究了脉冲场强、流速和电导率对橙汁中维生素C含量的影响情况。结果表明:304μs/cm电导率的橙汁中Vc(维生素C)的含量随着流速的降低而降低,25kV/cm场强下,流速为10mL/min,Vc降到76.47%;Vc含量随着脉冲场强和电导率的增大而减小,25kV/cm场强下,流速为20mL/min,1054μs/cm电导率的橙汁中Vc降到最低:47.60%,橙汁温度上升到最高:68.5℃。The effects of pulsed electric field （PEF） treatment on the quantity of vitamin C in orange juice were investigated with serf-designed PEF equipment in this paper. The results indicated that the content of vitamin C was reduced with decrease of sample flow velocity. With 25 kV/cm intensity of PEF, vitamin C content was 76.47 % at the flow rate of 10 mL/min. The vitamin C content also decreased with the increase of pulsed strength and conductance, the lowest value of which was 47.60 % with 25 kV/em of intensity, 1054 μs/cm of conductance, and the flow rate of 20 mL/min. Meanwhile, the temperature of orange juice was the highest （68.5℃）.

关 键 词：高强脉冲电场 VC 脉冲场强 流速 电导率 

分 类 号：TS201[轻工技术与工程—食品科学]