黄金冠桃制罐过程中主要营养物质的变化研究  

Study on Nutrients Changes of Huangjinguan Peaches during Can Production

作　　者：丁凡[1] 孙凤霞[1] 孟庆杰[1] 

机构地区：[1]聊城大学生命科学学院,山东聊城252059

出　　处：《安徽农业科学》2014年第2期579-580,共2页Journal of Anhui Agricultural Sciences

基　　金：聊城大学科技创新项目(SF2012166);山东省科技攻关项目(2009GG10009031)

摘　　要：[目的]对黄金冠桃在制罐前后主要营养物质的变化进行研究,评价黄金冠桃加工性状。[方法]利用2,6-二氯酚靛酚滴定法、蒽酮法、酸碱滴定等试验方法对黄金冠桃深加工过程中糖浓度、酸浓度以及维生素C成分变化进行测定分析。[结果]试验表明,黄金冠桃在制罐加工后糖浓度有所增加,为11.09%;酸浓度以及维生素C的含量均有所降低,分别为0.607 9%和30.47 mg/kg。[结论]研究可为黄金冠桃的开发利用提供参考依据。L Objective J To study nutrients changes of Huangjinguan peaches beiore and alter can produchon, the processing traits were evalu- ated. [ Method] Using methods of 2, 6-two dichlorophenol indophenol titration, anthrone, acid-base titration, the changes of sugar content, acid content and Vc were determined in deep processing of Hnangjinguan peaches. [ Result] The results showed that sugar content （ 11.09% ） increased after can production, acid content and Vc reduced, they are 0. 607 9% and 30.47 mg/kg respectively. [ Conclusion] The study can provide a reference basis for development and utilization of Huangjinguan peaches.

关 键 词：黄金冠桃 制罐 营养物质 

分 类 号：S662.1[农业科学—果树学]