摘要
菠萝果皮鲜汁蛋白酶活性一般在0.03—0.06万单位/g,总糖6%—8%,总酸0.35%—0.65%,挥发酸0.02%—0.20%,pH值3.5—4.1。夏季有效成分比冬季高。随自然贮存时间延长,酶活性、总糖含量逐渐降低,总酸、挥发酸逐渐升高。尤以总糖变化最大,贮存6d,下降幅度达82%。保鲜剂对总糖保护有明显效果,对酶活性保护效果略差。
The enzyme activities of bromelin in the fresh peel juice of pineapple is generally from 0.03 ten thousand units /g to 0.06 ten thousand units/g.The fresh peel juice contains 6%-8% tatal suger,0.35%-0.65% total acid and 0.02%-0.20% volatile acid.The pH is from 3.5 to 4.1.The active ingredients are higher in summer than in winter.The enzyme activities and total sugar progressively decreased but total acid and volatile acid progressively increased with storing time.The total sugar decreased by 82% when it was stored for 6d.The preservative agent obviously preserv the total sugar,but the preservation of enzyme activities is below.
出处
《云南热作科技》
1997年第4期31-33,共3页
Journal of Yunnan Tropical Crops Science & Technology
关键词
菠萝果皮
有效成分
保鲜剂
食品
pineapple active ingredient preservative agent