热烫对山楂中维生素C的影响研究

A Study on Influence of Heat Treatment upon Vitamin C of Large-fruited Chinese Hawthorn

对山楂在热烫处理中ＳＯ_２浓度、温度、时间和糖液浓度四因素进行正交试验，结果表明ＳＯ_２浓度、温度对Ｖｃ保存量的影响均达显著水平，时间和糖液浓度则为次要因素。最佳处理组合为：ＳＯ２３００ｐｐｍ，温度为９０℃、时间４ｍｉｎ、糖液浓度１０％。

Four factors in heat treatment on large-fruited Chinese hawthorn were studied by meansof orthogonal design and experiment. The result showed that the influences of sulphur dioxide concentration and temperature upon the content of Vc are remarkable,and time and sucrose concentration are less important. The optimum of runs combination is 300ppm(surphurdioxide )、 90℃ 4min、 10 % (sucrose concentration ).