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抗坏血酸与金属离子在光照引起的牛奶风味劣化中的作用
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摘要:
为了解决光照引起的牛奶风味劣化,在牛奶中添加天然抗氧化剂如抗坏血酸等来研究其抗劣化作用.通过对光照处理牛奶的感官评价、pH、酸度和硫代巴比妥酸反应物(TBARS)值的测定,研究抗坏血酸和金属离子对牛奶风味劣化的影响.结果显示,与只加入抗坏血酸的牛奶样品相比,添加一定比例的金属离子的抗氧化剂试验组的pH值最低,酸度较高,TBARS值为0.25mg·kg-1,感官评价值最高,这为更深入地研究光照引起的牛奶中的劣化风味物质提供了基础.
关键词:  牛奶  风味劣化  抗坏血酸  抗氧化剂
DOI:
基金项目:国家自然科学基金?
Effects of ascorbic acid and metals on the light-induced off-flavor in milk
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Abstract:
To resolve the light-induced off-flavor in milk,natural antioxidant such as ascorbic acid is added to study its effect.By getting the sensory evaluation,pH,acid degree and thiobarbituric acid reactive substances(TBARS)test of the treated milk samples,the affection of ascorbic acid and metals on milk was studied.The results show that as to other milk samples with only ascorbic acid,the sample with blending of ascorbic acid and certain proportions of metals has the lower pH,higher acid degree,and its TBARS de...
Key words:  milk  off-flavor  ascorbic acid  antioxidant  

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