利用缓冲能力检测桑果汁饮料中果汁含量的方法研究  

作　　者：吴继军[1] 肖更生[1] 陈卫东[1] 刘学铭[1] 陈智毅[1] 李升锋[1] 邹宇晓[1] 

机构地区：[1]广东省农业科学院蚕业研究所广东省果蔬深加工重点实验室,广州510610

出　　处：《食品科学》2003年第6期100-102,共3页Food Science

基　　金：广东省科技攻关重大专项资助项目(2001A203)

摘　　要：桑果原汁是一种缓冲溶液,其含量不同则缓冲能力大小不同,即由桑果原汁调配的桑果汁饮料的溶液pH随添加的柠檬酸的量的变化幅度不同,设计实验得出桑果汁饮料的缓冲系数与其中桑果原汁含量的关系式,根据该关系式可以推算出桑果汁饮料中桑果原汁的含量。Raw mulberry juice is a buffer system. The buffer capability is different with different contents of raw mulberryjuice. Citric acid was added into the mulberry juice drink of different contents of raw mulberry juice and pH was recordedsimultaneously. An equation of the relationship of citric acid and H+ was concluded. Using this equation, the contents of rawmulberry juice in mulberry juice drink could be calculated.

关 键 词：桑果汁饮料 缓冲能力 检测方法 桑果原汁 缓冲系数 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]