天然抗氧化剂控制草莓加工中VC损失效应研究  

Study on Natural Antioxidant Control of VC Loss in Strawberry Processing

作　　者：王绍美[1] 卿晓红[1] 黄美霞 

机构地区：[1]贵州大学生物技术学院,550025

出　　处：《食品科学》2001年第1期56-58,共3页Food Science

基　　金：贵州省科学技术基金资助项目!(批准号 19953023)

摘　　要：研究了几种天然抗氧化剂在草莓果实浸洗、打浆工序中、控制VC损失的效应，并与果品加工常用的EDTA进行比较，结果表明0.015%的植酸处理组在浸洗、打浆、工序中表现了对VC良好的保存效果，VC保存率分别达91.62%和70.18%，采用0.015%天然混合抗氧化剂进行打浆处理，VC保存率最高可达92.14%，表现出极高的增效作用。The control effect of several kinds of natural antioxidants on VC loss in the process of strawberry washing and pulping was studied in this paper.Meanwhile they were compared with the effect of EDTA which has been freguently used in food processing.The results showed that 0.015% PA (Phytic Acid) could effectively control the VC loss in strawberry prolessing VC preservation yield has reached 91.62% in washing and 70.19% in pulping. Mixed with 0.015% natural antioxidants,VC preservation yield could be increased to 92.74% in pulping.

关 键 词：草莓果实 维生素C 天然抗氧化剂 VC损失效应 水果加工 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]