苦瓜原汁中Vc稳定性的研究

Stability of Vitamin C in Bitter Gourd Juice

探讨了苦瓜原汁中Vc在贮藏加工过程中的稳定性。结果表明:苦瓜原汁中Vc在加热、与空气接触、日照及Fe3+存在条件下不稳定、易损失,而适当降低pH值以及添加适量蔗糖、麦芽糊精、β-环糊精等化合物对苦瓜原汁中Vc具有保护作用。

The effects of different processing and preserving factors such as heating, air, Fe^3 ＋ , light, pH value, glucose, sugar, maltodextrin and β-cyclodextrin on the stability of vitamin C in the bitter gourd juice were investigated. The experimental results showed that stability of .vitamin C in bitter gourd juice was affected by heat, air, sunshine as well as Fe^3 ＋ greatly. Heating, lighting and exposing in air or Fe^3＋ could accelerate vitamin C lose. On the contrary, lowering pH value and adding some saccharides such as sugar, maltodextrin and β-cyclodextrin could preserve vitamin C.