Influence of storage temperature and ascorbic acid addition on pomegranate juice

被引：106

作者：

Martí, N ^{[1
]}

Pérez-Vicente, A ^{[1
]}

García-Viguera, C ^{[1
]}

机构：

[1] CSIC, Dpto Ciencia & Tecnol Alimentos, Lab Fitoquim, CEBAS, E-30080 Murcia, Spain

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2002年 / 82卷 / 02期

关键词：

pomegranate; juice; anthocyanins; colour; ascorbic acid; HPLC;

D O I：

10.1002/jsfa.1024

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Our recent work shows that in pomegranate juice the destructive effect of ascorbic acid on anthocyanins is not well correlated with changes in the observed colour. However, the addition of vitamin C to this juice has no additional benefit, since ascorbic acid degradation is very rapid and a slightly orange hue results, after a period of storage, in those juices to which ascorbic acid was added. Data are also included on the influence of storage temperature on juice colour stability, indicating that this parameter is more specific for colour alteration and anthocyanin degradation. (C) 2001 Society of Chemical Industry.

引用

页码：217 / 221

页数：5

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