杀菌贮藏过程中橙汁功能成分降解规律的研究进展  

Advances in study on mechanism of degradation of functional components in orange juice during sterilization and storage

作　　者：付陈梅[1] 

机构地区：[1]重庆理工大学化学化工学院,重庆400054

出　　处：《饮料工业》2012年第6期11-14,共4页Beverage Industry

基　　金：重庆理工大学科研启动基金项目2010ZD33

摘　　要：橙汁中富含维生素C、类胡萝卜素和类黄酮等功能成分,具有抗氧化、抗癌、抗炎症、抗过敏以及抗菌等作用。在橙汁的杀菌、贮藏过程中,这些功能成分会发生降解。综述了维生素C、类胡萝卜素和类黄酮等功能成分在杀菌和贮藏过程中的降解规律,以期对橙汁中功能成分的保持和货架期的平衡提供帮助。Orange juice is rich in functional components including Vitamin C, carotenoids and flavonoids, which have active effects such as anti-oxidation, anti--cancer, anti-inflammation, anti-allergy and antibiosis. The degradation of these functional components in orange juice will occur during sterilization and storage. The mechanism of degradation of Vitamin C, carotenoids and flavonoids during sterilization and storage was reviewed with a view of providing some references for the retention of these functional components and balance of shelf-life.

关 键 词：橙汁 功能成分 降解 杀菌 贮藏 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]