大枣加工中氧化型维生素C和还原型维生素C的变化

Study on the changes of AA and DHA in Chinese jujube fruit during processing

以大枣为原料,在浸提、澄清工序中,通过抗氧化剂和果胶酶处理试验,旨在探索大枣在加工过程中氧化型维生素C和还原型维生素C的变化规律,达到最大限度保存大枣中总维生素C的目的。结果表明,(1)采用植酸处理对还原型维生素C的保存效果最好;(2)0.04%的六偏磷酸钠和0.06%的EDTA-2Na对氧化型维生素C和还原型维生素C都具有较好地保存作用;(3)茶多酚和EDTA-2Na对氧化型维生素C的降解起抑制作用;(4)六偏磷酸钠可使氧化型维生素C和总维生素C的含量增高;⑤采用果胶酶处理对氧化型维生素C具有较好地保存作用。

The purpose of this study is to investigate the changing regularity of the dehydroascorbic acid and ascorbic acid during processing of Chinese jujube for keeping the total ascorbic acid at maximum level in the processing. During the soaking and clear procedure the jujube fruit were treated with antioxidant and pectin enzyme. The results showed that the ascorbic acid could be remained best by physic acid. It was a better way to remain the dehydroascorbic acid and ascorbic acid by using 0.04% （NaPO3）6 and 0.06% EDTA-2Na. The tea polyphones and EDTA-2Na could restrain the degradation of dehydroascorbic acid, and the dehydroascorbic acid and total ascorbic acid increased by using （NaPO3）6. For remaining dehydroascorbic acid the pectin enzyme had better result.