| 天然抗氧化剂控制草莓加工中VC损失效应研究 |
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| 引用本文： | 王绍美,卿晓红,黄美霞.天然抗氧化剂控制草莓加工中VC损失效应研究[J].食品科学,2001,22(1):56-58. |
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| 作者姓名： | 王绍美 卿晓红 黄美霞 |
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| 作者单位： | 贵州大学生物技术学院 |
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| 基金项目： | 贵州省科学技术基金资助项目(批准号
19953023) |
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| 摘 要： | 研究了几种天然抗氧化剂在草莓果实浸洗、打浆工序中、控制VC损失的效应，并与果品加工常用的EDTA进行比较，结果表明0.015%的植酸处理组在浸洗、打浆、工序中表现了对VC良好的保存效果，VC保存率分别达91.62%和70.18%，采用0.015%天然混合抗氧化剂进行打浆处理，VC保存率最高可达92.14%，表现出极高的增效作用。
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| 关 键 词： | 草莓果实 维生素C 天然抗氧化剂 |
Study on Natural
Antioxidant Control of VC Loss in strawberry Processing |
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| WANG Shao-Mei,QING Xiao-Hong,HUANG Mei-Xia.Study on Natural
Antioxidant Control of VC Loss in strawberry Processing[J].Food Science,2001,22(1):56-58. |
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| Authors: | WANG Shao-Mei QING Xiao-Hong HUANG Mei-Xia |
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| Abstract: | The control effect of several kinds of natural antioxidants on VC loss in the process ofstrawberry vashing and pulping was studied in this paper. Meanwhile they were compared with the effect of EDTA which has been treguently used in food processing. The results showed that 0.015％ PA (Phvtic Acid) could effectively control the VC loss in strawber~prolessing VC preservation yield has reached 91.62％ in washing and 70.19％ in pulping. Mixed with 0.015％ natural antioxidants, VC preservation yield could be increased to 92.74％ in pulping. |
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| Keywords: | Strawberry VitaminC Natnral antioxidant |
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