| 澳洲青苹加工品质的测定 |
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| 引用本文： | 葛含静,仇农学. 澳洲青苹加工品质的测定[J]. 食品研究与开发, 2005, 26(1): 125-127 |
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| 作者姓名： | 葛含静 仇农学 |
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| 作者单位： | 陕西师范大学食品科学与工程系,西安,710062 |
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| 摘 要： | 测定了高酸品种澳洲青苹的固形物、有机酸和引起果汁褐变的主要成份——多酚类物质(以绿原酸计)，固形物含量比其他品种苹果的平均含量高1．51个百分点，有机酸含量高于其它苹果0．122个百分点，而绿原酸仅为61．82mg／L，远远低于普通苹果(秦冠)的绿原酸含量258．57mg／L。实验表明，澳洲青苹是目前最适合加工浓缩果汁的品种之一。
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| 关 键 词： | 澳洲青苹 加工品质 测定 多酚类物质 有机酸含量 主要成份 平均含量 浓缩果汁 固形物 绿原酸 品种 苹果 含量比 分点 褐变 |
| 修稿时间： | 2004-09-10 |
DETERMINING THE MAIN CONTENTS OF GRANNY SMITH FOR PROCESSING |
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| GE Hanjing,Qiu Nongxue. DETERMINING THE MAIN CONTENTS OF GRANNY SMITH FOR PROCESSING[J]. Food Research and Developent, 2005, 26(1): 125-127 |
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| Authors: | GE Hanjing Qiu Nongxue |
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| Affiliation: | GE Hanjing QIU NongxueDepartment of Food Science and Engineering,Shaanxi Normal University,Xi'an,710062 |
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| Abstract: | In this paper it is determined that the content of soluble solids of Granny Smith is 1.51 percent higher than that of the other breeds of apple,and the organic acids is O.122 percent higher.Especially,the phenolic compound (counted as chlorogenic acid )cause the juice browning,which is 61.82mg/L in Granny Smith and quite lower than 258.57mg/L in common apple (QinGuan).It is researched that Granny Smith is one of the most suitable breeds for making concentrated apple juice. |
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| Keywords: | Granny Smith chlorogenic acid phenolic compound |
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