天津科技大学学报2011，Vol.26Issue(6)：20-23,64,5.
浓缩苹果汁色值与5-HMF含量在贮存过程中的变化规律
Regulation of Colour Value and 5-HMF Content of the Concentrated Apple Juice During Storage
薛楠 1阮美娟 1董韩远 1乔晓兰1
作者信息
- 1. 食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津300457
- 折叠
摘要
Abstract
Based on the concentrated apple juice as an experimental material, the change regulation and relationships of the colour value and 5-HMF content in the concentrated apple during different storage temperature were studied in this paper. Results showed that the colour value decreased lineally with extending storage time,to the contrary, 5-HMF content increased lineally with extending storage time; the change rate of 5-HMF content is rising with the increasing storage temperature; the changes of the colour value was closely connected to 5-HMF content, the correlation between the two fit good linear relationships.关键词
浓缩苹果汁/色值/5-HMFKey words
concentrated apple juice/ colour value/ 5-HMF分类
轻工纺织引用本文复制引用
薛楠,阮美娟,董韩远,乔晓兰..浓缩苹果汁色值与5-HMF含量在贮存过程中的变化规律[J].天津科技大学学报,2011,26(6):20-23,64,5.
