摘要
研究不同品种的甘蔗砍收后在存放待榨过程,蔗汁中氨基酸含量的变化规律及其对澄清汁品质的影响关系。试验结果表明:不同品种的新鲜甘蔗、存放7天和存放20天的甘蔗都存在蔗汁氨基酸的总量先增加随后又减少的动态变化规律。随着存放时间的延长,甘蔗的pH值逐渐下降,而澄清汁色值和钙盐含量升高,纯度下降。
An investigation was carried out on the viariation of amino acid quantity in raw juice and the effect of clear juice quality during different varieties of cane waiting for squeezing after harvested. It was showed that total quantity of amino acid all had the dynamic change rule that increased at first then deduced later among the fresh cane ,cane storaging 7 and 20 days. With the delaying of the storage time, pH value of raw juice was deduced gradually; color and calcium of clear juice was increased; purity of clear juice was deduced gradually.
出处
《甘蔗糖业》
2003年第4期36-39,35,共5页
Sugarcane and Canesugar
基金
本课题为广西自然科学基金资助项目
关键词
甘蔗
氨基酸
蔗汁品质
变化规律
澄清汁
存放时间
Cane
amino acid
pH value of raw juice
color
calcium
purity of clear juice
