摘要
用非破坏快速分析方法—近红外光谱法(NIRs)分析草莓在-18℃条件下冻藏1个月、2个月、4个月和6个月时维生素C、柠檬酸、苹果酸、蔗糖、葡萄糖和果糖等6种营养成分的变化。结果表明冻藏过程中速冻草莓维生素C、柠檬酸和蔗糖含量逐渐降低;苹果酸、葡萄糖和果糖含量逐渐增加。
The changes of six nutrients including Vitamin C, citric acid, malic acid, sucrose, glucose, and fructose in the intact frozen strawberry at - 18℃ for one month, two months, four months, and six months were analyzed using a fast non - destructive analytical method - Near Infrared Spectrometry （NIRs）. The results show that the contents of Vitamin C, citric acid, and sucrose of quick frozen strawberry decreased gradually, but the contents of malic acid, glucose, and fructose increased gradually during frozen storage.
出处
《制冷学报》
CAS
CSCD
北大核心
2006年第5期48-50,共3页
Journal of Refrigeration
关键词
园艺学
近红外光谱法
冻藏
草莓
维生素C
柠檬酸
苹果酸
蔗糖
葡萄糖
果糖
Horticulture
Near Infrared Spectrometry
Frozen storage
Strawberry
Vitamin C
Citric acid
Malic acid
Sucrose
Glucose
Fructose
