五味子饮料主要工艺中五味子素含量的变化  

Content Changes of Schisandrae Chinensis in the Schisandra Beverage Processing

作　　者：张喜军[1] 王文利[1] 文连奎[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《农产品加工（下）》2011年第3期55-56,80,共3页Farm Products Processing

摘　　要：研究五味子饮料加工工艺中五味子素含量的变化,并了解五味子饮料加工过程中影响五味子素含量变化的一些因素。以五味子甲素、乙素为对照品,采用紫外分光光度计测定。结果显示,在100℃,料液比为1:30时,浸提2.5h,五味子甲素、乙素质量浓度较高,分别为0.795,0.291mg/mL。杀菌温度为100℃时,饮料中五味子素质量浓度较先前有显著增加。The content changes of Schisandrae Chinensis is studied in the Schisandra Beverage processing,and understand some influences factors of Schisandrae Chinensis content changes in the beverage processing of Schisandrae Chinensis.Plain with Schisandrae Chinensis A and Schisandrae Chinensis B in order to contrast products,and their contents are determined by using purple exterior spectrophotometer.The results showthat under the 100 ℃ conditions,soaking Schisandrae Chinensis A and Schisandrae Chinensis B for 2.5 h when material liquid is 1：30.The contents are relatively high,and they are 0.795 and0.291 mg/mL,respectively.When temperature of sterilization is 100 ℃,the content of Schisandrae Chinensis is increased notably than before the content in beverage.

关 键 词：五味子饮料 五味子素 含量变化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]