| 蜂蜜对控制苹果加工中维生素C损失的效应 |
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| 引用本文： | 庞锦伟,韩娟,陈龙龙,梁振益. 蜂蜜对控制苹果加工中维生素C损失的效应[J]. 海南大学学报(自然科学版), 2010, 28(1): 72-74 |
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| 作者姓名： | 庞锦伟 韩娟 陈龙龙 梁振益 |
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| 作者单位： | 海南大学,材料与化工学院,海南,海口,570228;海南大学,材料与化工学院,海南,海口,570228;海南大学,材料与化工学院,海南,海口,570228;海南大学,材料与化工学院,海南,海口,570228 |
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| 摘 要： | 研究了蜂蜜在苹果果实浸洗、打浆工序中控制维生素C损失的效应,并与果品加工常用的EDTA和草酸进行比较.结果表明:加入w=0.4%的蜂蜜能有效地控制苹果果实加工中维生素C损失,使维生素C保存率提高到65.50%.
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| 关 键 词： | 蜂蜜 苹果 维生素C |
Control Effect of Honey on Apple's Vitamin C Losing |
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| LIANG Zhen-yi,QIN Yan-lin,HAN Juan,CHEN Long-long. Control Effect of Honey on Apple's Vitamin C Losing[J]. Natural Science Journal of Hainan University, 2010, 28(1): 72-74 |
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| Authors: | LIANG Zhen-yi QIN Yan-lin HAN Juan CHEN Long-long |
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| Affiliation: | LIANG Zhen-yi, QIN Yan-lin, HAN Juan, CHEN Long-long ( Material and Chemical institute of Hainan University, Haikou 570228, China) |
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| Abstract: | The control effect of honey on apple＇s VC loss in the process of strawberry washing and pulping was studied in this paper, meanwhile, through experiments it was compared with that of antioxidant EDTA and C2H2O4, which are frequently used in food processing . The result indicated that honey （ w = 0.4% ） can effectively control VC loss in strawberry processing and can enhance VC preservation rate from 25.79% to 35.50%. |
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| Keywords: | honey apple vitamin C |
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