澄清方法对山萸肉澄清汁品质的影响

五种澄清方法对山萸澄清汁品质的影响表明：除酶法澄清外，自然澄清、明胶澄清、冷冻澄清均使山萸澄清汁的品质发生了劣变。

Influence of five clarifying methods on the quality of cornus officinalis Clarified juice was studied in the paper .The results showed that.the quality of the cornus officinalis clarified juice became poor under the condition of natural clarification, gelatin clarification and freezing clarification with the exception of pectinase clarification.