徐州工程学院学报（自然科学版）Issue(1)：42-46,5.
光照对绿芦笋汁色泽稳定性的影响
Effect of Light Exposure on Color Stability of Green Asparagus Juice
摘要
Abstract
To explore the effect of light exposure on color stability of green asparagus juice during storage time ,the pasteurized juice were exposed to natural light and dark at ambient temperature .The changes of color ,chlorophyll ,carotenoids ,vitamin C ,total phenolics ,reducing sugar and amino acids con‐tents we re studied in green asparagus juice during storage time .The results showed that light exposure sig‐nificantly affected the color stability of green asparagus juice .The decrease of chlorophyll and the increase of carotenoids contents were inhibited by dark storage .At the same time ,the greenness of asparagus juice was kept .Vitamin C ,total phenolics and reducing sugar contents were closely correlated with the color of green asparagus juice .There was no significant correlation between amino acids and color of green aspara‐gus juice .The decrease of vitamin C ,total phenolics and reducing sugar contents were prevented by dark storage and the color stability of green asparagus juice was effectively kept .关键词
绿芦笋汁/光照/色泽稳定性Key words
green asparagus juice/light exposure/color stability分类
农业科技引用本文复制引用
陈学红,秦卫东,马利华,郑永华,郁步青..光照对绿芦笋汁色泽稳定性的影响[J].徐州工程学院学报（自然科学版）,2015,(1):42-46,5.基金项目
国家自然科学基金项目（31401553）；江苏省苏北科技发展计划项目 （）
