| 超滤对几种果蔬汁品质的影响 |
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| 引用本文： | 曾凡坤,胡秀芳,吴永娴. 超滤对几种果蔬汁品质的影响[J]. 食品与发酵工业, 1999, 25(2): 31-34 |
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| 作者姓名： | 曾凡坤 胡秀芳 吴永娴 |
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| 作者单位： | 西南农业大学食品科学学院,重庆,400716 |
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| 摘 要： | 探讨了２种孔径（５０ＫＤ、１５０ＫＤ）的聚丙烯腈超滤膜对４种果蔬汁（甘蓝汁、黄瓜汁、萝卜汁和锦橙汁）品质的影响。结果表明：小分子的糖、酸、矿物质及维生素Ｃ的平均透过率超过９０％，２种膜间无显著性差异；大分子的蛋白质、果胶及脂溶性维生素Ｅ的平均透过率较低，２种膜间有显著性差异。超滤后的果蔬汁基本保持了固有风味并改善了某些不良风味。
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| 关 键 词： | 果蔬汁 超滤 品质 |
Effect of Ultrafiltration on Quality of Fruit and Vegetable Juices |
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| Zeng Fankun,Hu Xiufang,Wu Yongxian. Effect of Ultrafiltration on Quality of Fruit and Vegetable Juices[J]. Food and Fermentation Industries, 1999, 25(2): 31-34 |
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| Authors: | Zeng Fankun Hu Xiufang Wu Yongxian |
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| Abstract: | Effect of ultrafiltration on the quality of some fruit and vegetable juices (cabbage, cucumber, radish and sweet orange juices) was investigated in this paper. No evident difference between two membranes was noted to easily permeating sugar, acid,minerals and ascorbic acid; the permeats of protein and pectin were significantly different between membranes. Ultrafiltration kept oringinal flavor and removed some offflavor of juices. |
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| Keywords: | fruit and vegetable juice ultrafiltration quality |
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