【摘要】 清洗、热烫、打浆等加工过程均导致草莓还原型VC保存率显著下降,而氧化型VC保存率变化不大。在草莓热烫工序中,微波热烫的还原型VC保存率明显高于蒸汽热烫的,将微波热烫时间控制在80s以内,能使草莓还原型VC保存率达90%以上。在草莓打浆工序中添加抗氧化剂可有效控制还原型VC损失,0.12%六偏磷酸钠处理能使还原型VC保存率高达97.18%;合成抗氧化剂对还原型VC的保护效果优于天然抗氧化剂,0.03%～0.04%茶多酚处理可提高氧化型VC保存率;而其它抗氧化剂对草莓打浆工序中氧化型VC无保护效果。更多还原

【Abstract】 Changes of the contents of ascorbic acid (AA) and dehydroascorbic acid (DHA) in the pretreatmentprocess of strawberry were studied. Results indicated that the retained rate of AA decreased in the pretreatment processessuch as washing, heating, beating. And yet there werent many changes in the process of DHA. In heating process ofstrawberry, the retained rate of AA in microwave heating was obviously higher than that in steam heating. If the time ofmicrowave treating was under 80s, it could achieve better softening effect and keep the retained rate of AA more than 90%.Adding the antioxidant in beating process could control AA loss of strawberry effectively. Adding 0.12% (NaPO3) 6 in theprocess could make the retained rate of AA come up to 97.18%. 0.03%-0.04% tea polyphones could increase DHA retainedrate. The effect of synthesis antioxidant was superior to the natural antioxidant. However, other antioxidant did not affectDHA retained rate in beating of strawberry.更多还原