薄荷提取物在控制苹果加工中V_C损失的应用  

Application in the Inhibition of Mint Extract on the Loss of V_C in the Apple Processing

作　　者：梁振益[1] 徐淼[1] 侯光辉[1] 郑如刚[1] 陈祎平[1] 

机构地区：[1]海南优势资源化工材料应用技术教育部重点实验室海南大学材料与化工学院,海南海口570228

出　　处：《食品研究与开发》2012年第2期110-111,130,共3页Food Research and Development

基　　金：海南省自然科学基金资助项目(209002)

摘　　要：苹果中含有丰富的VC,但在果实加工制作过程中,常会导致VC的严重损失。薄荷是常见药食同源的植物资源,其提取物纯天然、无毒副作用,在水果加工过程中对VC具有一定的保护作用。研究薄荷提取物在苹果果实浸洗、打浆工序中控制VC损失的效应和作用机理,并与果品加工中常用的抗氧化剂草酸和EDTA进行比较,薄荷提取物的制备采用溶剂提取法,VC含量的测定采用分光光度法。结果表明,加入0.06%～0.08%的薄荷提取物能有效地控制苹果果实加工中VC的损失,使VC保存率提高到76.63%,且薄荷提取物无毒副作用,可成为一种天然的抗氧化剂和新型食品添加剂。The inhibition effect and mechanism of mint extract on the loss of VC in the process of apple washing and pulping were studied in this paper,meanwhile,through the experiments it was compared with the effect of antioxidant as EDTA and oxalic acid,which were frequently used in food processing.Mint extract was maded by solvent extract method,content of VC was measured by spectrophotometry.The result showed that adding amount of mint＇s extract from 0.06 % to 0.08 % can effectively control the loss of VC in apple processing and could enhance VC preservation rate up to 76.63 %.

关 键 词：薄荷提取物 苹果加工 Vc损失 控制效应 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]