201207339湖农业科学.蔬菜在加工及贮藏过程中VC稳定性研究.docVIP

加工条件对蔬菜中维生素C稳定性的影响研究 李艳霞1 ，李俐俐2 ，谢建平1 （1.周口师范学院化学系 ，2周口师范学院生命科学系，河南周口 466000） 摘要： 关键词：；；tudy on Stability of Vitamin C in Vegetable During Processing LI Yan-xia1 ，LI Li-li2，XIE Jian-ping1 ( 1.Department of Chemistry ,Zhoukou Normal University,Zhoukou 466000,China 2.Department of Life Science，Zhoukou Normal University，Zhoukou 466000，China） Abstract：The impact of temperature、time、 pH values and dosage of salt on the stability of Vc in vegetable was studied. The experimental results showed that， stability of vitamin C in vegetable was damaged by heating、 processing time 、salt .