【摘要】 氧化是造成余甘汁沉淀、褐变的主要原因．对４种抗氧化剂的筛选结果表明．抗坏血酸和植酸钠具有明显的抗氧化效果，且混合使用效果更佳．光密度值和果汁中溶锡量可以作为马口铁罐装余甘汁抗氧化效果的衡量指标．更多还原

【Abstract】 Oxidation was a primary factor of putting up precipitation and browning in Phyllanthus emblica L. juice. Four anti-oxidants(ascorbic acid, A-O anti-oxidant, licorice root anti-oxidant and sodium phytate)were used in this experiment. The results showed that ascorbic acid and sodium phytate had an evident effect on the anti-oxidation and better when mixed with the both. Concerning the anti-oxidizing effect of filling the P. emblica L.juice in galvanized-iron-pot,the value of optical-density and the amount of Sn-dissolving could be regarded as a measuring index.更多还原