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《Journal of Beijing University of Agriculture》 2009-01
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Dynamic Analysis of Nutrition Component in the Process of Apple Fruit Fermentation

HUANG Wei-jing a,QI Ya-ping a,WANG Rong-juan a,WU Hong-ying a,YAO Yun-cong a,JI Qian-long a,b(a.Department of Plant Science; b.Department of Bio-technology,Beijing University of Agriculture,Beijing 102206,China)  
In the process of apple syrup fermentation with the "Oasis No.4 Enzyme" ,the content of soluble sugar in early 24 days decreased from initial 19.6% to 4.0%,then increased to 7.0%.The content of total free amino acid in early 24 days decreased from initial 22.3% to 5.0%,then tended to stable. The pH value at early 8 days had a significant change from 4.75 to 5.5,then gradually reduced to 3.67,eventually maintained between 3.2 to 3.5. The content of titratable acid gradually rose,from initial 0.32% to around 0.90%.There was no obvious change on the amount of humic acid at early 20 days,which increased to 25.92% the maximum amount in 28th day.
【Fund】: 国家科技支撑重大项目“主要果树高效标准生产技术”(2008BAD92B08);; 北京市农委资助项目(20070624);; 北京农学院基础科学基金资助项目(06-ZD-JW-05)
【CateGory Index】: S661.109.3
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