摘要
首先通过比色法对苹果酒的色度和其中的总多酚、原花青素以及它们在20℃的贮藏条件下的变化情况进行了测定。同时确立用H PLC测定苹果酒中单酚类物质的试验方法。为苹果及苹果酒的褐变研究奠定了基础。
Phenols, procyanidins in the cider and their changes at 20℃ were determined by spectrophotometer, and a method of phenols in the cider analyzed with HPLC was developed, which was the basis of study on brown of apple and cider.
出处
《食品科技》
CAS
北大核心
2005年第5期74-76,93,共4页
Food Science and Technology
基金
国家"十五"科技攻关项目(2001BA501AOF)。
