| 酸浆原汁中Vc稳定性的研究 |
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| 作者单位： | 吉林工程技术师范学院生物与食品工程学院，长春师范学院教务处，德清县第三中学 |
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| 摘 要： | 本文研究了温度、pH值等因素对酸浆原汁中Vc稳定性的影响。结果表明:酸浆原汁中Vc在加热、与空气接触条件下不稳定、易损失,适当降低pH值以及添加适量蔗糖,对Vc具有保护作用。
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| 关 键 词： | 酸浆 稳定性 Vc保存率 |
Stability of Vitamin C in Groundcherry Juice |
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| Authors: | LIU Gang ZHAN De-sheng LI Yan-guo ZHANG Yan-nan |
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| Institution: | LIU Gang1,ZHAN De-sheng2,LI Yan-guo3,ZHANG Yan-nan1 |
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| Abstract: | This paper studies the impact of temperature,pH value and other factors on the stability of Vc in the groundcherry juice.The experimental results showed that stability of vitamin C in bitter gourd juice was affected by heat,air greatly.Heating and exposing in air could accelerate the loss of vitamin C.On the contrary,lowering pH value and adding proper amount of sugar could preserve vitamin C. |
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| Keywords: | Groundcherry stability retention rate of vitamin C |
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