Study on Retention Rate Changes of Ascorbic Acid and Dehydroascorbic Acid in Chinese Date Juice during Processing

Abstract

Abstract: Change law of ascorbic acid(AA) and dehydroascorbic acid(DHA) in Chinese date juice during processing were studied through determinming their retention rates in the operating steps of microwave softening,soaking and sterilizing. The results showed that retention rates of AA and DHA are higher in microwave softening. In soaking step,the retention effect of 0.03%(NaPO3) 6 on AA and DHA is the best,followed by 0.07% tea polyphenol. 10-min Sterilization is available for retention of AA and DHA.

Key words: Chinese date juice, ascorbic acid, dehydroascorbic acid, retention rate of VC

GAO Han, SUN Jun-Liang, 南Hai-Juan , KONG Jin. Study on Retention Rate Changes of Ascorbic Acid and Dehydroascorbic Acid in Chinese Date Juice during Processing[J]. FOOD SCIENCE, 2008, 29(8): 283-285.

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Study on Retention Rate Changes of Ascorbic Acid and Dehydroascorbic Acid in Chinese Date Juice during Processing

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