Gutzeit D, Baleanu G, Winterhalter P, Jerz G
Central Institite of the Bundeswehr Medical Service, Munich,Garching-Hochbrück, Germany.
J Food Sci. 2008 Nov;73(9):C615-20. doi: 10.1111/j.1750-3841.2008.00957.x.
The primary vitamin in sea buckthorn berries is vitamin C containing values of approximately 400 mg/100 g. Processing effects were investigated during juice and concentrate production from sea buckthorn berries (Hippophaë rhamnoides) and storage stability of juices was determined for up to 7 d using berries and juices from 2 different growing areas. During industrial juice production the technological processing of the berries caused a loss of about 5% to 11% total ascorbic acid (TAA) in the generated juice. The production of the concentrated juice resulted in 50% depletion of TAA. Sea buckthorn berries and juice were stored at 6, 25, and 40 degrees C for up to 7 d to investigate the temperature effects on TAA during storage. Analysis of kinetic data suggested that the degradation follows a 1st-order model. The results of the experiments showed that storage of sea buckthorn juices for 7 d at cold temperature (6 degrees C) already resulted in a degradation of TAA of about 11% to 12%.
沙棘浆果中的主要维生素是维生素C，含量约为400毫克/100克。研究了沙棘（沙棘属）果汁和浓缩汁生产过程中的加工效果，并使用来自2个不同种植区的浆果和果汁测定了果汁长达7天的储存稳定性。在工业果汁生产过程中，浆果的工艺加工导致所生产的果汁中总抗坏血酸（TAA）损失约5%至11%。浓缩汁的生产导致TAA减少50%。将沙棘浆果和果汁分别在6、25和40摄氏度下储存长达7天，以研究储存期间温度对TAA的影响。动力学数据分析表明，降解遵循一级模型。实验结果表明，沙棘汁在低温（6摄氏度）下储存7天，TAA已经降解了约11%至12%。
