果蔬复合汁在贮藏过程中维生素C的变化

The Changes of Ascorbic Acid in the Complex Juice of Fruits and Vegetables during Its Prservation

选用山楂、胡萝卜、沙棘、穗醋栗、姜5种果蔬作为复合汁的材料,对复合汁 Vc 的稳定性及其在贮藏过程中的变化进行了研究,试验表明,果蔬复合汁在贮藏过程的前期,Vc 损失迅速,以后Vc 的变化趋于缓慢。在5种果蔬原料中,沙棘汁对 Vc 具有明显的保护作用,姜汁对 Vc 具有一定的破坏作用。

The stability and the changes of ascorbic acid in the complex juice during its preservation were studied The ascorbic acid in the complex juice lost rapidly at the earlier stages,afterwards,the oxidation of ascorbic acid became slowly.The seabuchthorn juice can obviously protect ascorbic acid,but the ginger juice can reduce the stability of ascorbic acid.