不同处理条件对刺梨汁成份的影响

STUDY ON INFLUENCE OF DIFFERENT TREATMENT CONDITIONS ON COMPONENTS OF ROSA ROXBURGHII TRATT JUICE

对刺梨原汁通过加热，活性炭脱色，明胶，高岭土处理，醋酸纤维薄膜超滤等实验，测定在不同时间，不同温度条件下刺梨果汁主要成份的改变，并以单宁，ＶＣ含量的变化为指标，找出除单宁，保ＶＣ最有效的处理方法。为开发刺梨果汁提供可行的理论和生产依据。

In order to observe the influences of time, temperature and PH value on the changes of thecomponents of Rosa roxburghii Trait juice, serveral experiments were conducted such as heating decorloration by active carbon, purification by gelation and Kaolin and ultrafiltration with cellulose acetatefilm.An effective method to protect the components of Rosa roxburghii Trait juice was obtained according to the change of tainnin and vitamin C. Our results provided a feasible, theoretical and productivebasis for exploiting Rosa roxburghii Trait juice.