不同处理条件对刺梨汁成份的影响  

STUDY ON INFLUENCE OF DIFFERENT TREATMENT CONDITIONS ON COMPONENTS OF ROSA ROXBURGHII TRATT JUICE

作　　者：王习霞[1] 屠春燕[1] 欧阳平凯[1] 

机构地区：[1]南京化工学院生物工程与科学系

出　　处：《南京工业大学学报（自然科学版）》1994年第S1期127-132,共6页Journal of Nanjing Tech University(Natural Science Edition)

摘　　要：对刺梨原汁通过加热，活性炭脱色，明胶，高岭土处理，醋酸纤维薄膜超滤等实验，测定在不同时间，不同温度条件下刺梨果汁主要成份的改变，并以单宁，ＶＣ含量的变化为指标，找出除单宁，保ＶＣ最有效的处理方法。为开发刺梨果汁提供可行的理论和生产依据。In order to observe the influences of time, temperature and PH value on the changes of thecomponents of Rosa roxburghii Trait juice, serveral experiments were conducted such as heating decorloration by active carbon, purification by gelation and Kaolin and ultrafiltration with cellulose acetatefilm.An effective method to protect the components of Rosa roxburghii Trait juice was obtained according to the change of tainnin and vitamin C. Our results provided a feasible, theoretical and productivebasis for exploiting Rosa roxburghii Trait juice.

关 键 词：刺梨原汁 活性炭 明胶 超滤 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]