添加芦荟提取物对橙汁中维生素C保存率的影响  

Effect of Addition of Aloe Extract on the Retention Rate of Vitamin C in Orange Juice

作　　者：蒋志伟 邓涵丰 周毅[1] 王芷怡 邓智峰 蒋银燕[1] JIANG Zhiwei;DENG Hanfeng;ZHOU Yi;WANG Zhiyi;DENG Zhifeng;JIANG Yinyan(Clinical College,Changsha Medical University,Changsha 410219,China)

机构地区：[1]长沙医学院临床学院,湖南长沙410219

出　　处：《现代食品》2023年第19期208-212,共5页Modern Food

基　　金：湖南省大学生创新创业训练计划项目(S202010823065)。

摘　　要：在新鲜橙汁中添加天然芦荟提取物,考察不同芦荟提取物浓度、温度、光照及空气接触条件对橙汁中维生素C稳定性的影响。结果表明,橙汁中维生素C随着添加芦荟提取物浓度的提升呈上升趋势。当芦荟提取物浓度为8%时,能有效提高橙汁中维生素C保存率;在加热温度与加热时间都相同的条件下,相比未添加芦荟提取物的橙汁,添加芦荟提取物的橙汁中的维生素C保存率较高;在光照条件下,适当添加芦荟提取物可降低光照对橙汁中维生素C的影响;在空气暴露条件下,添加芦荟提取物能有效减缓橙汁中维生素C保存率的下降趋势。Natural aloe extract was added into fresh orange juice to investigate the effects of different aloe extract concentration,temperature,light and air exposure on the stability of vitamin C in orange juice.The results showed that vitamin C in orange juice increased with the increase of aloe extract concentration.When the concentration of aloe extract is 8%,the retention rate of vitamin C in orange juice can be effectively improved.Under the same heating temperature and heating time,the preservation rate of vitamin C in orange juice with aloe extract was higher than that without aloe extract.Under light conditions,proper addition of aloe extract can reduce the effect of light on vitamin C in orange juice.Under the condition of air exposure,adding aloe extract can effectively slow down the decline of vitamin C retention rate in orange juice.

关 键 词：芦荟提取物 维生素C 保存率 碘量法 

分 类 号：R151.3[医药卫生—营养与食品卫生学]