| VB-Na对百香果汁抗氧化性的影响 |
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| 引用本文： | 连志超,何仁,周晶晶,苏佳美. VB-Na对百香果汁抗氧化性的影响[J]. 食品工业, 2012, 0(4): 99-101 |
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| 作者姓名： | 连志超 何仁 周晶晶 苏佳美 |
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| 作者单位： | 广西工学院生物与化学工程系;柳州市明朝饮料有限责任公司 |
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| 基金项目： | 国家星火计划项目“NFC百香果浊汁产业化开发”(2008GA790014) |
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| 摘 要： | 在百香果汁中添加新型抗氧化剂VB-Na后,考查了温度、空气和AlCl3对百香果汁氧化褐变的影响。试验结果表明:100℃加热5 h,添加VB-Na的百香果汁OD值较空白样OD值小34.90%;90℃空气氧化5 h,添加VB-Na的百香果汁OD值较空白样OD值小39.78%;在室温下,6 mL 0.1 mol/L AlCl3氧化5 h,添加VB-Na的百香果汁OD值较空白样OD值小25.13%。添加VB-Na后,百香果汁的羟基自由基清除率是50.66%,是空白样清除率的1.63倍。
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| 关 键 词： | 百香果汁 VB-Na 抗氧化 羟基自由基清除率 |
Effect of VB-Na on Antioxidation Performance of Passion fruit Juice |
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| Lian Zhi-chao,He Ren,Zhou Jing-jing,Su Jia-mei. Effect of VB-Na on Antioxidation Performance of Passion fruit Juice[J]. The Food Industry, 2012, 0(4): 99-101 |
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| Authors: | Lian Zhi-chao He Ren Zhou Jing-jing Su Jia-mei |
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| Affiliation: | 1.Department of Biological and Chemical Engineering,Guangxi University of Technology(Liuzhou 545006); 2.Liuzhou Mingchao Drink Limited Company(Liuzhou 545001) |
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| Abstract: | Adding VB-Na to passion fruit juice,the effect of temperature,air and AlCl3 on oxydative browning of passion fruit juice were examined.The experimental results showed that: the absorbance of the juice with VB-Na was 34.90% which lower than that of the original juice at 100 ℃ for 5 h;Air oxidated at 90 ℃ for 5 h,the absorbance of the juice with VB-Na was 39.78% which lower than that of the original juice;adding 6 mL 0.1 mol/L AlCl3,the absorbance of the juice with VB-Na was 25.13% which lower than that of the original juice at room temperature for 5 h.The hydroxyl radical clearance of the juice with VB-Na was 50.66%,which was 1.63 times of the original juice. |
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| Keywords: | passion fruit juice VB-Na antioxidation hydroxyl radical clearance |
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