| 猕猴桃中维生素C稳定性的研究 |
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| 引用本文： | 韩兰英,张智怡. 猕猴桃中维生素C稳定性的研究[J]. 上饶师范学院学报, 2012, 0(3): 68-72 |
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| 作者姓名： | 韩兰英 张智怡 |
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| 作者单位： | 上饶师范学院 |
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| 基金项目： | 教育部第四批高等学校特色专业建设点资助项目(项目编号:TS11524) |
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| 摘 要： | 研究了用碘量法探讨在不同PH值、温度、贮藏时间以及干扰离子的影响下猕猴桃中维生素C的稳定性及变化规律。实验结果表明:猕猴桃中维生素C在PH=3.0~4.0,温度在20~50℃较稳定,贮藏时间的延长,对猕猴桃中维生素C残留量仅小幅度降低。
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| 关 键 词： | 猕猴桃 维生素C 稳定性 |
The Research of VitaminC Stability in Actinidia Chinensis |
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| HAN Lan-ying,ZHANG Zhi-yi. The Research of VitaminC Stability in Actinidia Chinensis[J]. Journal of Shangrao Normal College, 2012, 0(3): 68-72 |
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| Authors: | HAN Lan-ying ZHANG Zhi-yi |
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| Affiliation: | (Shangrao Normal University,Shangrao Jiangxi 334001,China) |
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| Abstract: | This paper studies the stability and change rule of vitamin C in actinidia chinensis in different PH,temperature,Storage time and the influence of disrupting the ions.It show that itamin C in Actinidia chinensis is relatively stable in PH from 3.0 to 4.0,in temperature from 20 to 50 ℃,storage time increasing just results small quantity decreasing in vitamin C of Actinidia chinensis. |
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| Keywords: | Actinidia chinensis vitamin C stability |
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