| 张恒,许兆棠,李文谦,方芳,张云,王宪礼.还原糖及维生素C含量变化与香蕉霉变进程的关系[J].中国南方果树,2012,41(2): |
| 还原糖及维生素C含量变化与香蕉霉变进程的关系 |
| The relationship between mildew course and content of reducing sugar and vitamin C in banana |
| 投稿时间：2012-01-11 修订日期：2012-01-10 |
| DOI： |
| 中文关键词: 香蕉，腐烂霉变，还原糖，维生素C |
| 英文关键词:Banana, Decay and mildew, Reducing sugar, Vitamin C |
| 基金项目:淮阴工学院科研基金重点项目(HGA0908) ；江苏省高校自然科学研究项目(09KJD210001) |
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| 中文摘要: |
| 探讨香蕉化学组分变化与霉变进程的关系，构建香蕉腐烂霉变实时监控系统。将霉变过程分为1～5共五个等级，采用自然霉变方式，实时检测霉变过程还原糖和维生素C的变化值。结果表明：香蕉中含有的还原糖及维生素C，其含量随着香蕉腐烂霉变程度的变化而变化，呈现出特定的规律性。3级以上香蕉的还原糖增加率超过30%，维生素C减少率达到70%，香蕉已不可食用。 |
| 英文摘要: |
| The aim was to explore the relationship between change of chemical composition in banana and mildew process, construct real time system for monitoring mildew. The mildew process was divided into five stages from 1 to 5 level. Using method of spontaneousness mildew, the content of reducing sugar and vitamin C were determinated in real time. The results showed that the chemical composition in banana such as reducing sugar and vitamin C were varied with banana mildew degree, presenting specific regularity. The change rate of reducing sugar was more than 30 percent, vitamin C close to negative 70 percent, banana was not edible. |
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