沙棘汁中维生素C稳定性的研究

从糖、VE、有机酸及pH等因素入手,探讨了沙棘汁中VC稳定性的内因所在及其影响程度。主要结果如下:沙棘汁中VC之所以具有稳定性,与沙棘汁低的pH有关,而与有机酸种类关系不大;沙棘汁中VC的稳定性与VE及其含量密切相关;沙棘汁中VC的稳定性与汁中糖含量有一定的关系。

This paper studied the influence of sugars, VE, organic acids and pH on the stability of Vc in sea buckthorn juice. The main results were as follows： pH values was low in sea buckthorn juice, the stability of the juice was greatly affected by the pH values, while the varieties of organic acid had a little effect on that;The content of VE in the sea buckthorn juice greatly influenced the stability of Vc in the juice;The stability of Vc in the buckthorn juice was greatly affected by the content of suggars.