冻干甜椒贮藏过程中抗坏血酸及还原糖的变化

Changes of ascorbic acid and reducing sugar in frozen-dried pimiento during storage

以冻干甜椒为材料,研究其在不同贮藏温度下抗坏血酸及还原糖含量的变化,揭示其品质变化的情况。分别采用斐林试剂比色法、固蓝盐B分光光度法测定抗坏血酸及还原糖的含量。结果表明,在贮藏期间,冻干甜椒中的抗坏血酸和还原糖含量逐渐减少,并且随储藏温度上升减少的速率增大。

This paper＇s purpose is to study the changes of ascorbic acid and reducing sugar in frozen- dried pimiento which stored at different temperature, and to open out the changes of its quality. The content of ascorbic acid was determined by colorimetry of Fehling＇s solution, and the content of reducing sugar was determined by spectrophotometry of Fast blue B salt. The results showed that the content of ascorbic acid and reducing sugar in frozen-dried pimiento gradually reduced, and the velocity increased with temperature＇s rised.