| 浓缩苹果汁色值与5-HMF含量在贮存过程中的变化规律 |
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| 引用本文： | 薛楠,阮美娟,董韩远,乔晓兰.浓缩苹果汁色值与5-HMF含量在贮存过程中的变化规律[J].天津科技大学学报,2011,26(6):20-23,64. |
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| 作者姓名： | 薛楠 阮美娟 董韩远 乔晓兰 |
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| 作者单位： | 食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津300457 |
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| 摘 要： | 以浓缩苹果汁为实验材料,研究不同贮存温度下浓缩苹果汁色值、5 -HMF含量(5-羟甲基糠醛)的变化规律及其之间的关系.结果表明:在贮存过程中浓缩苹果汁的色值随贮存时间的延长而呈线性减小；在贮存过程中浓缩苹果汁的5-HMF含量随着贮存时间的延长而呈线性增加.随着贮存温度的升高,5-HMF含量变化速率加快.在贮存过程中浓缩...
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| 关 键 词： | 浓缩苹果汁 色值 5-HMF |
Regulation of Colour Value and 5-HMF Content of the Concentrated Apple Juice During Storage |
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| XUE Nan,RUAN Mei-juan,DONG Han-yuan,QIAO Xiao-lan.Regulation of Colour Value and 5-HMF Content of the Concentrated Apple Juice During Storage[J].Journal of Tianjin University of Science & Technology,2011,26(6):20-23,64. |
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| Authors: | XUE Nan RUAN Mei-juan DONG Han-yuan QIAO Xiao-lan |
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| Institution: | XUE Nan,RUAN Mei-juan,DONG Han-yuan,QIAO Xiao-lan(Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | Based on the concentrated apple juice as an experimental materialt,he change regulation and relationships of the colour value and 5-HMF content in the concentrated apple during different storage temperature were studied in this paper.Results showed that the colour value decreased lineally with extending storage timet,o the contrary,5-HMF content in-creased lineally with extending storage timet;he change rate of 5-HMF content is rising with the increasing storage tempera-turet;he changes of the colour value ... |
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| Keywords: | concentrated apple juice colour value 5-HMF |
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