| 果蔬化学保鲜方法的研究 |
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| 引用本文： | 侯曼玲,卢凌彬.果蔬化学保鲜方法的研究[J].化学世界,2001,42(9):486-488. |
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| 作者姓名： | 侯曼玲 卢凌彬 |
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| 作者单位： | 中南大学化学化工学院, |
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| 摘 要： | 用桔皮提取物橙皮甙为主要原料制备了天然果蔬护色保鲜剂 CP- F。对果蔬的保鲜实验表明 ,CP- F对果蔬具有保鲜、护色双重效果 ,与自然放置对比 ,贮存期限大为提高 ,且能较好的保存果蔬的营养成分。
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| 关 键 词： | 果蔬 天然保鲜剂 橙皮苷 CP-F |
| 文章编号： | 0367-6358(2001)09-0486-03 |
Study on the Chemical Preservative Method of Fruits and Vegetables |
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| HOU Man-ling,LU Ling-bin.Study on the Chemical Preservative Method of Fruits and Vegetables[J].Chemical World,2001,42(9):486-488. |
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| Authors: | HOU Man-ling LU Ling-bin |
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| Abstract: | A natural preservative CP-F was prepared by using hesperidin as primary raw material. Experimental results showed that CP-F has two effects of keeping fresh and protecting coloration for fruits and vegetables, this new method prolonges the storage life and the nutritive components keep well as compared with the control. |
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| Keywords: | fruits and vegetables natural preservatives hesperidin CP-F |
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