Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Henan Agricultural Sciences》 2007-03
Add to Favorite Get Latest Update

Degradation Character of Ascorbic Acid in Haw Juice

ZHAN Yao-xuan1,GAO Han2,GAO Yuan-jun3*,GAO Xue-li2,WU Guang-hui2 (1.Luohe School of Food Industry,Luohe 462000,China;2.Department of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;3.School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)  
In this paper,the dynamics equation of the changing of AA and DHA contents in the process of haw juice storage was derived by mathematical principles.The results showed that under different temperatures,the relationship of AA and DHA with time ordered first level reaction.As the temperature went up,the degradation rate both AA and DHA increased and the degradation rate of DHA increased higher.The activation energy of AA and DHA in the process of haw juice storage was higher,indication it was easier to degradate.
【Fund】: 河南省科技攻关项目(04024010015)
【CateGory Index】: TS255
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【References】
Chinese Journal Full-text Database 3 Hits
1 Chai Junhong1,Ren Rong1,Chai Xiaojun2,Gong Zhenjie1(1.Department of Biology,Mu Dan Jiang Teachers College,Mdanjiang,157012;2.Erie Co.,Ltd.Xi'an Branch);Development and application of Cretaceus pinnatifida[J];Forest By-Product and Speciality in China;2010-02
2 GAO Yuan-jun1 LONG Jiao-yan1 MENG Nan2 SUN Yan2 LI Shao-hua1(1.Department of Food and Biology Engineering,Zhengzhou Institute of Light Industry,Zhengzhou,Henan450002,China;2.Luohe School of Food Industry,Luohe,Henan453600,China);Study on ascorbic acid in dehydrated processing of balsam pear[J];Food & Machinery;2010-05
3 GAO Yuan-jun1,LONG Jiao-yan1,SUN Yan2,MENG Nan2(1.Department of Food and Biology Engineering,Zhengzhou Institute of Light Industry,Zhengzhou 450002;2.Luohe School of Food Industry,Luohe 453600);The change of L-ascorbic acid and L-dehydroascorbic acid during tomato sauce processing[J];Food Science and Technology;2011-04
【Citations】
Chinese Journal Full-text Database 2 Hits
1 GAO Yuanjun1,2,XIONG Weidong2,XU Keyong1,LI Yuanrui1,JIAO Ling-xia3( 1College of Food Science and Engineering,Northwest Sci-Tech University of Agriculture and Forestry,Yangling 712100;2 Department of Food and Biology Engineering,Zhengzhou Institute of Light Industry,Zhengzhou 450002;3Institute of Food Science and Engineering,Shanghai University of Science and Engineering,Shanghai 200093);Study on the Changes of AA and DHA During Strawberry Processing[J];Scientia Agricultura Sinica;2004-05
2 GAO Yuan-jun1,GAO Han2,HAO Li-hua1,HAO Ya-qin1,NAN Hai-juan1,LI Yuan-rui3(1College of Food and Biology Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002;2Department of Food,College of Sciences and Technology of Henan,Xinxiang 453003;3College of Food Science and Engineering,Northwest Sci-Tech University of Agriculture and Forestry,Yangling 712100);Study on the Changes of Ascorbic Acid and Dehydroascorbic Acid Contents in Haw Fruits During Their Processing[J];Scientia Agricultura Sinica;2006-01
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 GAO Meng-xiang,YU Ping-ping (College of Life science,Yangtze University,Jingzhou,Hubei 434025,China);Oxidation Kinetics Model of Vitamin C in Apple[J];Journal of Yangtze University(Natural Science Edition)Agricultural Science Volume;2008-03
2 ZHU Wei-jun, CHEN Yue-ying (Henan Agricultural and Vocational College,Zhengzhou, Henan 451450 China);Study on the changes of AA and DHA in Chinese jujube fruit during processing[J];Journal of Fruit Science;2006-03
3 Gao Yuanjun~(1,2),Hao Lihua~3,Zhang Xin~1,Nan Haijuan~1,Hao Yaqin~1(1.Department of Food and Biology Engineering,Zhengzhou Institute of Light Industry,Zhengzhou 450002,China;2.Luohe School of Food Industry,Luohe,Henan 462000,China;3.Henan Insititute of Products Quality Supervision and Inspection,Zhengzhou 450004,China);Degradation kinetics of ascorbic acid in kiwi fruit juice[J];Transactions of the Chinese Society of Agricultural Engineering;2006-05
4 Zhang Jing1, Cao Wei1, Cao Yanping2, Wang Bini1, Chen Weijun1 (1. Department of Food Science and Engineering, Northwest University, Xi’ an 710069, China; 2. College of Chemistry and Chemical Engineering, Yulin University, Yulin 719000 China);Thermal degradation kinetics of vitamin C in jujube juice[J];Transactions of the Chinese Society of Agricultural Engineering;2008-06
5 Wang Mengze1,Xue Shaoping1,Wang Jia2,Yan Qinlao1 (1. College of Mechanical and Electronic Engineering,Northwest Agriculture and Forestry University,Yangling 712100,China;2. College of Horticulture,Northwest Agriculture and Forestry University,Yangling 712100,China);Thermal degradation dynamic model of vitamin C in cloudy strawberry juice during storage[J];Transactions of the Chinese Society of Agricultural Engineering;2010-03
6 WANG Panpan ( College of Food Science, Southwest University, Chongqing 400716 );Meats Preservation(Ⅴ) The Application of Microwave Processing[J];Meat Research;2008-12
7 GAO Yuan-jun1 LONG Jiao-yan1 MENG Nan2 SUN Yan2 LI Shao-hua1(1.Department of Food and Biology Engineering,Zhengzhou Institute of Light Industry,Zhengzhou,Henan450002,China;2.Luohe School of Food Industry,Luohe,Henan453600,China);Study on ascorbic acid in dehydrated processing of balsam pear[J];Food & Machinery;2010-05
8 GAO Han,SUN Jun-liang,NAN Hai-juan,KONG Jin(College of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China);Study on Retention Rate Changes of Ascorbic Acid and Dehydroascorbic Acid in Chinese Date Juice during Processing[J];Food Science;2008-08
9 LUO Liu-bao,WANG Zhen-li,ZHANG Dong-mei,DENG Tong-de(Applied Chemistry Department,Jiangxi College of Applied Technology,Ganzhou 341000,China);Study on the loss rate of vitamin C in common fruits and vegetables after their tissues destroyed[J];Applied Chemical Industry;2010-05
10 WU Chun-lian1,CHEN Yuan-tao1,2*,WANG Xiao-lan1,2,DUAN Li-hao1,2,CAI Lin-sen1,2(1.Department of Chemistry,Qinghai Normal University,Xining 810008;2.Huzhu Highland Barley Research and Development Center of Qinghai,Xining 810008);Optimization of total nutrient powder from buckwheat buds by spray drying[J];Food Science and Technology;2011-08
【Co-references】
Chinese Journal Full-text Database 10 Hits
1 TAO Man-qing et al (Department of Chemical Engineering, Xinyang Vocational and Technical College, Xinyang, Henan 464000);Study on the Extraction and Stability of Red Pigment from Hawthorn[J];Journal of Anhui Agricultural Sciences;2008-08
2 LIU Guo-sheng,LI Li,DUAN Yu-guang,WANG Liang, ZHANG Wei-mei, HAO Shi-shu(Clinical Medical College of Integrated Traditional Chinese and Western Medicine, Anhui College of Traditional Chinese Medicine,Anhui Hefei 230038,China);Effects of Hawthorn Extracts Isolated by Different Polar Solvent on Blood Fat and Hemorheological Indexes in Rats with Hyperlipidemia[J];Journal of Anhui Traditional Chinese Medical College;2008-01
3 MENG Qing-jie,WANG Guang-quan(College of Life Science, University of Liaocheng, Liaocheng 252059, China);Studies on the composition of fruit nutrition matters and make use of resources in hawthorn germplasm[J];Journal of Agricultural University of Hebei;2005-01
4 JIAO Ling-xia,et al. (Institute of Food Science and Biology,University of Shanghai for Science and Technology,Shanghai,200093,China);The Effect of blanching on the Preservation Rate of Vc in Fruit Procession[J];Journal of Henan Vocation-technical Teachers College;2004-01
5 ZHANG Jun-song~1,ZHANG Wen-ye~1,LIU Cheng-yi~2,WANG Hua-jun~1(1.School of Food and Bioengineering,Zhengzhou Institute of Light Industry,Zhengzhou 450002,Henan,China;2.Xinjiang Cigarette Factory,Urumqi 833200,Xinjiang,China);Analysis of Chemical Components in Natural Hawthorn Perfume Produced by Biological Technology[J];Fine Chemicals;2006-10
6 Xu Jing, Deng Yong (College of Food Science and Engineering, China Agricultural University, Beijing 100083, China);Study on Fermentation Process of Hawthorn Vinegar[J];Journal of China Agricultural University;2002-02
7 Xie Bijun Chen Lingyun Hu Weiwang(Department of Food Science,Huazhong Agricultural University,Wuhan, 430070);Studies on Volatile Compounds of Hawthorn[J];FOOD AND FERMENTATION INDUSTRIES;1997-02
8 Li Yuanzhi Hu Xiaojing * Zhang Wenming ** Luo Shucan (South China Agricultural University, Guangzhou, 510642) *(Wenzhou University, Wenzhou,325027) **(Agriculture Bureau of Wenzhou City, Wenzhou,325000);Studies on the Characteristics and Technological Parameter of Thermal Airflow and Heat Pump Drying of Carrot[J];FOOD AND FERMENTATION INDUSTRIES;2000-01
9 Wang Ning Chen Xuefeng Wang Ruiping (College of Life Science and Engineering,Shaan xi University of Science and Technology,Xianyang 712081,China);Study on the Processing Technology of Hawkthorn Effervescent Tables[J];Food and Fermentation Industries;2006-08
10 Zhao Yusheng et al;Study on heated Air Drying Technology of Hawthorn[J];FOOD SCIENCE;2000-02
【Secondary Citations】
Chinese Journal Full-text Database 3 Hits
1 Li Xiaoding et al;The Effects of Phytic Acid on Orange storage and Vc Protection[J];FOOD SCIENCE;1998-03
2 GAO Yuanjun1,2,XIONG Weidong2,XU Keyong1,LI Yuanrui1,JIAO Ling-xia3( 1College of Food Science and Engineering,Northwest Sci-Tech University of Agriculture and Forestry,Yangling 712100;2 Department of Food and Biology Engineering,Zhengzhou Institute of Light Industry,Zhengzhou 450002;3Institute of Food Science and Engineering,Shanghai University of Science and Engineering,Shanghai 200093);Study on the Changes of AA and DHA During Strawberry Processing[J];Scientia Agricultura Sinica;2004-05
3 Gao Yuanjun\ Gao Han\ Zhao Liang\ Lu Jianfeng (Department of Food, Henan Technical Teachers College, Xinxiang 453003) Chen Jinping\ Tian Chengrui (Department of Food, Northwestern Agricultural University);Effect of Heat Treatment on V C Content of Haw Jam During Processing[J];SCIENTIA AGRICUTURA SINICA;1997-03
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved