食品工业科技Issue(11)：394-396,399,4.
真空浓缩对枸杞营养成分的影响
Effects of the nutritional components of Lycium barbarum by vacuum concentration
摘要
Abstract
The effect of vacuum concentration on fresh Lycium barbarum,and determination of content of the flavonoids,LBP,carotenoids,total acid and total sugar before and afere concentration were analyzed and compared.The results showed that：the preservation of concentrated flavonoids was 107.34%,with a slight increase,while the total acid and total sugar were slightly decreased,they were 82.61% and 75.33%,but the preservation rates of LBP and carotenoids were 25.26% and 26.80%,decreased obviously.This showed the vacuum concentration process had little effect both on the flavonoid content of Lycium barbarum and on the total acid and total sugar content,but had much impact on the carrot and LBP in Lycium barbarum.关键词
枸杞/浓缩/营养成分Key words
Lycium barbarum/concentration/nutritional components分类
轻工纺织引用本文复制引用
魏苑,张盛贵..真空浓缩对枸杞营养成分的影响[J].食品工业科技,2011,(11):394-396,399,4.基金项目
国家科技部支撑计划项目 （）
