摘要
研究不同试验条件对脐橙鲜榨汁中维生素C(VC)的影响。结果表明:脐橙鲜榨汁中的VC在高温、与空气接触、高pH、Cu2+存在、日照、紫外线照射、蔗糖和水存在等条件下稳定性差、易损失,而在低温、低pH条件下相对较稳定,保存率较高。
The effects of different conditions on stability of vitamin C（VC） of navel orange juice.The results showed that：vitamin C of navel orange juice was unstable and was easily decreased in the conditions of high temperature,air,high pH value,existence of Cu2＋,sunlight,ultraviolet radiation,sucrose and water.On the contrary,higher stability and higher preservation rate of vitamin C were found in the condition of lower temperature and lower pH value.
出处
《食品研究与开发》
CAS
北大核心
2011年第1期41-45,共5页
Food Research and Development
关键词
VC
脐橙
鲜榨汁
稳定性
保存率
vitamin C
navel orange
fresh juice
stability
preservation rate
