针叶樱桃汁加工贮藏过程中维生素C含量的变化

Stability of Vitamin C in Acerola Juice During Processing and Storage

摘要:

针叶樱桃中富含维生素C，而维生素C非常不稳定，极易被氧化。研究了不同加工工艺和包装材料对针叶樱桃果汁中维生素C稳定性的影响。结果表明，加工工艺以超高温杀菌后降温再无菌包装处理对针叶樱桃果汁中维生素C的损失最小，保存率达94.56%；包装材料以利乐包材包装的针叶樱桃果汁中维生素C的保存率最高，达76.42%。就贮藏温度而言，并不是温度越低越好，以环境温度15~20 ℃下维生素C的保存率最高。

Abstract:

Acerola contains a lot of vitamin C, but vitamin C is very unstable and easily oxidized. Study the effects of different processing and storage conditions on the content of vitamin C in acerola turbid juice. Cooling and aseptic packaging process after UHT sterilization saves the highest rate of vitamin C, as 94.56%. Vitamin C of products packed in Tetra Pak packaging material saves the highest rate of 76.42%. In terms of storage temperature, it is not the lower, the better. And the ambient temperature of 15~20 ℃ saves the highest rate of vitamin C.