改善浓缩胡萝卜汁中类胡萝卜素含量和色泽的措施  

The Method of Improving the Content and Colour of Carotenoids in Carrot Juice Concentrate

作　　者：解维域[1] 丁辰[1] 

机构地区：[1]中华全国供销合作总社济南果品研究院,250014

出　　处：《食品科学》2002年第12期152-154,共3页Food Science

摘　　要：在浓缩胡萝卜汁的加工和贮藏过程中,其色泽变化与类胡萝卜素的含量有关。类胡萝卜素是非常易氧化,不稳定的化合物。本文对加工和贮藏过程中保护类胡萝卜素和浓缩胡萝卜汁色泽的可靠方法进行了综述,并对其前景作了展望。The colour changes in carrot juice concentrates during processing and storage were correlated with carotenoid content.Carotenoids were highly oxidizable and unstable compounds.This paper reviewed a reliable method for carotenoid assay and carrot juice concentrate colour protection during processing and storage.Its development trend was envisage.

关 键 词：类胡萝卜素 浓缩胡萝卜汁 色泽 稳定性 加工 贮藏 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]