西番莲蛋白饮料维生素保存率的研究

Analysis of Three Kinds of Vitamins Contents of Protein Drinking of Passiflora Caerulea Linn

目的 :为了解西番莲蛋白饮料生产加工对其维生素B1、B2 、C含量的影响 .方法 :采用食品检验国家标准方法 ,对西番莲蛋白饮料原料、产品进行营养成分分析 ,并进行保存率的计算 .结果 :VitB1、VitB2 、VitC 3种维生素保存率皆不低于 80 % ,说明生产工艺稳定成熟 .

To investigate the nutritive components, including thiamin, riboflavi n, ascorbic acid and evaluate their nutritional value of Protein drinking of Pa ssiflora caerulea Linn. The contents of thiamin, riboflavin, ascorbic acid of P rotein drinking of Passiflora caerulea Linn were analysed by fluorescence spectr ophotometer, which is an international standard methods. The results showed that the conserving rate of three kinds of vitamins was more than 80%. [