银杏叶提取物控制草莓加工中V_C损失的效应研究

Study on Vitamin loss control during strawberry process by gingko leaf extract

研究了银杏叶提取物在草莓果实清洗、打浆等工序中控制VC 损失的效果 ,并且与食品加工中常用抗氧化剂EDTA、六偏磷酸钠、磷酸氢二钠进行比较。结果表明 :加入0 02 %～0 03 %的银杏叶提取物能有效地控制草莓果实加工中VC 损失 ,使VC 保存率提高52 19 %～72 47 % ,银杏叶提取物的抗氧化作用保护VC 免受破坏。

The control effect of EGb on VC loss in the process of strawberry washing and pulping isstudied in this paper Meanwhile, through experiments it is compared with the effect of antioxidant EDTA, (NaPO3)6,Na2HPO4,which are frequently used in food processing The result shows that 0 02%to 0 03%of EGb can effectively control VC loss in strawberry processing and can enhance VC preservation rate 52 19%to 72 47%The mechanism of EGb is also studied.