| 柿果实的脱涩机理 |
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| 引用本文： | 杜建明. 柿果实的脱涩机理[J]. 食品科学, 1993, 14(4): 17-19 |
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| 作者姓名： | 杜建明 |
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| 作者单位： | 南京农业大学食品科学系 |
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| 摘 要： | 概述了近20年来柿果实脱涩机理的研究进展,评述了甜柿果实的自然脱涩过程,讨论了乙醇和乙醛处理对涩柿果实的脱涩作用,指出了乙醇是直接与可溶性柿单宁起缩合反应而使柿果实脱涩的化学物质。
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| 关 键 词： | 柿果实 脱涩机理 乙醛的作用 |
The Mechanisms of De-Astringency in Persimmon Fruits |
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| Du Jianming. The Mechanisms of De-Astringency in Persimmon Fruits[J]. Food Science, 1993, 14(4): 17-19 |
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| Authors: | Du Jianming |
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| Affiliation: | Du Jianming |
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| Abstract: | This paper is a review of the recent development of researches on the mechanisms of deastringency in Persimmon fruits. The process of natural deastringency of non-astringent persimmon and the effects of ethanlo and acetaldehyde treatment on deastringency of astringent Persimmon fruit were discussed. It was pointed out that acetaldehyde is the substance causing de-astringency in persimmon fruits. |
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| Keywords: | Persimmon Fruits Mechanisms of Deastringency Effects of Acetaldehyde |
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