雪莲果饮料功能性成分的含量测定

Content Determination of the Functional Ingredients of Yacon Beverages

应用折光法、酸水解法和紫外分光光度法分别测定饮料中可溶性固形物、脂肪和总酚酸的含量。对雪莲果饮料功能性成分进行了含量测定。结果表明:根据不同批次饮料中功能性成分的含量测定结果,制定该饮料功能性成分限量标准为:可溶性固形物不少于16.0%,总酚酸的含量不少于6.0 mg/100 mL。该标准可为亚贡饮料的质量标准制定提供依据和参考。

The functional ingredients of Yacon beverage were determined.The contents of soluble solids , fats and total phenolics in the beverages were determinated by refraction , acid hydrolysis and UV spectrophotometry methods.According to the content of the different batches of beverages , the limit standards of functional ingredients in the beverage was proposed that the soluble solids should be no less than 16.0%and the total phenolic was over 6.0 mg/100 mL.This standard provided the basis and reference for the quality standards of Yacon beverages.