Study on the changes of ascorbic acid and dehydroascorbic acid contents in haw fruits during their processing
2006
Gao Yuanjun, Gao Han, Hao Lihua
Chino. 研究山楂加工过程中还原型VC和氧化型VC含量的变化。通过观测山楂打浆、糖煮和干燥工序中还原型VC和氧化型VC含量的变化，来研究其变化规律。应用EDTA 二钠和茶多酚处理能控制打浆中还原型VC损失，添加六偏磷酸钠可控制氧化型VC损失。真空糖煮比常压糖煮有利于山楂还原型VC含量的保持，但对氧化型VC含量影响不大。干燥对山楂还原型VC与氧化型VC含量均有显著影响。真空干燥和微波干燥有利于山楂还原型VC含量的保持。山楂果实含有较多的氧化型VC，其在加工过程中变化较明显，对山楂制品的总VC含量有显著影响。
Mostrar más [+] Menos [-]Inglés. Changes of ascorbic acid (AA) and dehydroascorbic acid (DHA) content in haw fruits were studied during its processingThe change law of AA and DHA were studied through observing its content during haw fruits pulping, sugar boiling processing and drying. Results indicated that adding EDTA-2Na or tea polyphones was helpful for controlling AA loss during pulping, yet (NaPO3)6 was beneficial to controlling DHA in this processing. Vacuum sugar boiling processing could more efficiently save AA content than barometric sugar boiling, but it wasn’t effective on DHA content. Drying process greatly influenced on haw AA and DHA content. Vacuum drying and microwave drying process were helpful for saving AA content. The fruits of haw contain more DHA, and it changes in the course of processing more obvious and it has prominent influence on TAA content of the haw products.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Information, Chinese Academy of Agricultural Sciences