| 南果梨果汁澄清抗氧化方法的研究 |
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| 引用本文： | 回瑞华,侯冬岩,刘晓媛,刁全平.南果梨果汁澄清抗氧化方法的研究[J].鞍山师范学院学报,2010,12(4):24-26. |
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| 作者姓名： | 回瑞华 侯冬岩 刘晓媛 刁全平 |
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| 作者单位： | 鞍山师范学院,化学系,辽宁,鞍山,114007 |
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| 基金项目： | 辽宁省教育厅科学技术基金资助课题 |
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| 摘 要： | 采用研制的澄清剂（AS-H）对南果梨果汁的澄清方法进行了研究,发现澄清剂（AS-H）能够有效地澄清南果梨果汁.考察了pH值、澄清剂添加量、温度、放置时间等因素对澄清效果的影响,得出最佳实验条件为pH3.0～4.0,澄清剂（AS-H）加入量0.8%,温度45℃,静置2 h.
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| 关 键 词： | 南果梨果汁 澄清剂（AS-H） 最佳条件 澄清效果 |
Technique of Clarification and Antioxidation for Nanguo Pear Juice |
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| HUI Rui-hua,HOU Dong-yan,LIU Xiao-yuan,DIAO Quan-ping.Technique of Clarification and Antioxidation for Nanguo Pear Juice[J].Journal of Anshan Teachers College,2010,12(4):24-26. |
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| Authors: | HUI Rui-hua HOU Dong-yan LIU Xiao-yuan DIAO Quan-ping |
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| Institution: | (Department of Chemistry,Anshan Normal University,Anshan Liaoning 114007,China) |
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| Abstract: | The method named as AS-H clarification is used to the clarification technique of nanguo pear juice processing.The results show that the treatment of AS-H clarification methdt has the best clarification effect on nanguo pear juice.The optimum clarification conditions are pH3.0～4.0,amount of AS-H 0.8%,temperature of 45 ℃ and the deposite time of 2 h. |
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| Keywords: | Nanguo pear juice AS-H clarification Optimum conditions Clarification effect |
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