| 超高压花莱柿中维生素C含量变化的研究 |
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| 引用本文： | 许秀举,李美鲜,王海英,王换玉. 超高压花莱柿中维生素C含量变化的研究[J]. 包头医学院学报, 2004, 20(3): 187-188 |
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| 作者姓名： | 许秀举 李美鲜 王海英 王换玉 |
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| 作者单位： | 1. 内蒙古科技大学营养与食品卫生教研室,内蒙古,包头,014010
2. 中国兵器工业部五二研究所 |
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| 摘 要： | 目的:研究食品加工新技术超高压状态前后花莱柿罐头中维生素C含量变化.方法:超高压处理.结果:在一定的超高压状态下花莱柿罐头中维生素C含量变化不大,维生素C的保存率远远高于常规热加工食品处理技术.结论:超高压处理是值得研究和探讨的存留蔬菜、水果营养素的一种方法.
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| 关 键 词： | 超高压 维生素C 含量 |
| 文章编号： | 1006-740X(2004)03-0187-02 |
| 修稿时间： | 2004-07-18 |
A Study on Variation in Content of Vitamin C in Hualaishi Melon Processed under Ultra-high Pressure |
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| XU Xiuju,LI Meixian,WANG Haiying,WANG Huanyu. A Study on Variation in Content of Vitamin C in Hualaishi Melon Processed under Ultra-high Pressure[J]. Journal of Baotou Medical College, 2004, 20(3): 187-188 |
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| Authors: | XU Xiuju LI Meixian WANG Haiying WANG Huanyu |
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| Affiliation: | XU Xiuju,LI Meixian,WANG Haiying,WANG Huanyu * |
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| Abstract: | Objective:To observe the variation in content of Vitamin C in canned Hualaishi melon before and after being processed under ultra-high pressure.Methods:Ultra-high pressure. Results:Under a certain ultra-high pressure,there is no great variation in content of Vitamin C in canned Hualaishi melon,but the reserve rate of Vitamin C is much higher than when it is treated by conventioned method.Conclusion:Ultra-high pressure processing is a method worth probing for reserving nutrients in vegetables and fruit. |
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| Keywords: | Ultra-high pressure processing Vitamin C Content |
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