温度和时间对红枣汁化学成分变化的影响

Effect of Temperature and Time on the Changes of Chemical Composition of Chinese Jujube Juice

为探讨温度和时间对红枣汁化学成分变化的影响,本试验将红枣汁在50-100℃温度下连续进行12小时处理,每隔2小时测定红枣汁中的5-HMF、总糖、氨基酸态氮、总酚、和Vc指标的变化。结果表明:随着加热温度的升高,时间的延长,红枣汁中的5-HMF含量逐渐增加,总糖、氨基酸态氮、总酚和Vc含量逐渐减少。

To explore the effect of temperature and time on the changes of chemical composition of Chinese jujube juice, the changes in 5-HMF, total sugar, amino acids nitrogen, total phenols and Vc of Chinese jujube juice during thermal treatment at 50-100℃ for 12 hours of continuous processing were measured. The results show that 5-HMF content increment with temperature increment and time extension, total sugar, amino acids nitrogen, total phenols and Vc of Chinese jujube gradually decrease.