摘要
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.
出处
《陕西教育学院学报》
2013年第2期55-59,共5页
Journal of Shaanxi Institute of Education
基金
陕西省教育科学十二五规划基金项目(SGH12330)
陕西学前师范学院科研基金项目(11KJ054
2012KJ022
2013KJ065)
关键词
红枣汁
化学成分
Chinese jujube juice
chemical composition
