食品科学 ›› 1999, Vol. 20 ›› Issue (2): 10-12.
• 基础研究 • 上一篇 下一篇
张欣, 闫红, 葛毅强, 蔡同一
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ZHANG Xin, YAN Hong, GE Yi-Qiang, CAI Tong-Yi
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摘要： 苹果浓缩汁中多酚类物主要有绿原酸、儿茶酚、儿茶酸等八种。其中以绿原酸含量最多，占总酚含量的大部分。不同的澄清方式都会使上述八种多酚类特质减少，但减少程度差异较大。超滤澄清法所得的苹果浓缩汁中的多酚物质大约只相当于硅藻土澄清法和明胶一酶一硅溶液澄清法制得的浓缩汁中的多酚物质的一半左右
关键词: , 酚类物质, 澄清, 超滤, 苹果浓缩汁
Abstract: The study shows that there are eight kinds of phenolic compounds in the concentrated apple juice such as chlorogenic acid occupies an important place in these materials. The influence of the technological process for clarifying is different among the ultrafiltration claritication,diatomite clarification and gelatin-enzyme-silicon solution clarificatiom The reduce of the phenolic compounds clarified by the ultrafiltration is maximum.
Key words: , Phenolic compounds Clarification； Ultrafiltration； Concentrated apple juice；
张欣, 闫红, 葛毅强, 蔡同一. 不同澄清方式对苹果浓缩汁中酚类物质的影响[J]. 食品科学, 1999, 20(2): 10-12.
ZHANG Xin, YAN Hong, GE Yi-Qiang, CAI Tong-Yi. [J]. FOOD SCIENCE, 1999, 20(2): 10-12.
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