【摘要】 本文旨在研究猕猴桃加工过程中还原型VC和氧化型VC的变化规律。以新鲜猕猴桃果实为试材,主要观测温度、空气、光线对猕猴桃还原型VC和氧化型VC变化的影响。结果表明,猕猴桃还原型VC和氧化型VC遵循不同的变化规律。在同一加热时间下,还原型VC保存率在100℃时最低,氧化型VC保存率在60℃时最低;还原型VC受光线影响,见光下放置的猕猴桃果浆的还原型VC含量总是低于避光条件下的还原型VC,而氧化型VC却相反;在低温下,猕猴桃果汁和果浆的还原型VC保存率高于猕猴桃果片,但氧化型VC保存率却以果片的最高。氧化型VC是猕猴桃VC的重要组成部分,研究猕猴桃VC在加工中的变化时,不能忽视氧化型VC的变化。更多还原

【Abstract】 The purpose of this study was to investigate the changing law of L-ascorbic acid(LAA)and L-dehydroascobic acid(LDHA)during kiwifruit processing. It took the fresh kiwifruit as material and determined the effect of temperature, air and light on change of LAA and LDHA during kiwifruit processing. The results indicated that LAA and LDHA followed different changing law. At same heating time,LAA retaining rate under 100℃ was the lowest,but LDHA retaining rate under 60℃ was the lowest;LAA content of kiwifruit pulp during storage was decreased by light. So LAA content of kiwifruit pulp put in nature light condition was always lower than it under the dark condition. On the contrary,LDHA content under the nature light was higher. Under low temperature LAA content of kiwifruit juice and pulp was more than that of kiwifruit piece. However,LDHA retaining rate of kiwifruit was the highest in kiwifruit piece. LDHA is the important composition of ascorbic acid of kiwifruit,so the change of LDHA could be pay attention in investigating the ascorbic acid change of kiwifruit during processing.更多还原