蔬菜加工中VC的研究概况  

The Research of VC in Vegetable Processing

作　　者：龙娇妍[1] 李少华[2] 

机构地区：[1]河南牧业经济学院,河南郑州450011 [2]河南职业技术学院烹饪食品系,河南郑州450046

出　　处：《农产品加工》2015年第4期64-66,共3页Farm Products Processing

摘　　要：VC有还原型VC和氧化型VC 2种存在形式,二者在一定条件下可以互转,性质极其不稳定,在新鲜果蔬加工过程中极易损失。通过综述温度、贮藏时间、p H值、空气等条件对蔬菜中还原型VC和氧化型VC稳定性的影响,为其进一步研究利用提供参考依据。VC has two forms： L-ascorbic acid and L-dehydroascorbic acid, and they can turn to each other under certain conditions. VC is so unstable extremely that it usually lost easily in the fresh fruit and during vegetable processing. This paper reviews the effects of temperature, time, pH value, light conditions on the stability of L-ascorbic acid and L-dehydroascorbic acid in vegetables, which provides the reference for the further research.

关 键 词：蔬菜 还原型VC 氧化型VC 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]