云南农业大学学报2001，Vol.16Issue(1)：50-51，81,3.
余甘果汁贮藏中Vc含量变化的分析
The Study on the Change of Ascorbic Acid in the Fruit Juice of Phyllanthus emblica L. During Stored
甘瑾 1唐莉英 2赵苹2
作者信息
- 1. 中国林科院资源昆虫研究所，云南 昆明 650216
- 2. 中国林科院资源昆虫研究所,
- 折叠
摘要
Abstract
The paper describs the chang law of ascorbic acid in fruit juice of Phyllanthus emblica L. The experiment method is that the fruit juice was stored in different conditions, and regularly determined the content of ascorbic acid. After six months, the result of the experiment indicated that the content of ascorbic acid in the fruit juice of Phyllanthus emblica L. was gradually decreased as time went on, and the reductive amount of ascorbic acid in fruit juice in sealed container was less than that in wide open container. In addition, the sugar which was added into the fruit juice could protect the ascorbic acid from damage.关键词
余甘子/果汁/贮藏/Vc分类
农业科技引用本文复制引用
甘瑾,唐莉英,赵苹..余甘果汁贮藏中Vc含量变化的分析[J].云南农业大学学报,2001,16(1):50-51，81,3.
