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投稿时间：2016-10-19
投稿时间：2016-10-19
中文摘要: 以宁杞 1 号枸杞鲜果为试材，研究抗氧化剂、杀菌温度、杀菌时间、贮藏条件等关键因子对枸杞鲜汁加工中 β-胡萝卜素变化的影响，结果表明：添加 0.2 %抗氧化剂 VC 和 0.2 %柠檬酸对 β-胡萝卜素有保护作用，杀菌温度和时 间是杀菌效果的主要影响因素，杀菌温度 85 ℃、时间 5 min 时 β-胡萝卜素含量最高。0 ℃~4 ℃贮藏条件较室温更有 助于鲜汁中 β-胡萝卜素的保留。
Abstract:Ningqi No 1 fresh fruit as the research object， effects of antioxidant， sterilization and storage on be－ ta-carotene content were investigated during wolfberry juice process. Results indicated that adding 0.2 % VC and 0.2 % citric acid could give rise to protect virgin pulp color. Temperature and treatment time were the two factors affecting the sterilization of Lycium bararum L. juice， temperature 85 ℃ and treatment time 5 min could protect beta-carotene from oxidation because of the high temperature sterilization process. 0 ℃-4 ℃ storage contributed to maintain beta-carotene during 180 d of storage.
keywords: β-carotene wolfberry juice sterilization antioxidant storage
文章编号：201714001 中图分类号： 文献标志码：A
基金项目:国家自然科学基金资助项目（31160340）；宁夏自然科学基金项目（NZ14208）
| Author Name | Affiliation |
| LIU Lan-ying， ZHANG Xi-yan， LI Xiao-ying | National Wolfberry Engineering and Technology Research Center， Yinchuan 750002， Ningxia， China |
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