CAJ | 학술논문

　　为探讨温度和时间对红枣汁化学成分变化的影响，本试验将红枣汁在50－100℃温度下连续进行12小时处理，每隔2小时测定红枣汁中的5－HMF、总糖、氨基酸态氮、总酚、和Vc指标的变化。结果表明：随着加热温度的升高，时间的延长，红枣汁中的5－HMF含量逐渐增加，总糖、氨基酸态氮、总酚和Vc含量逐渐减少。
　　위탐토온도화시간대홍조즙화학성분변화적영향，본시험장홍조즙재50－100℃온도하련속진행12소시처리，매격2소시측정홍조즙중적5－HMF、총당、안기산태담、총분、화Vc지표적변화。결과표명：수착가열온도적승고，시간적연장，홍조즙중적5－HMF함량축점증가，총당、안기산태담、총분화Vc함량축점감소。
To explore the effect of temperature and time on the changes of chemical composition of Chi-nese jujube Juice ,the changes in 5-HM F ,total sugar ,amino acids nitrogen ,total phenols and Vc of Chi-nese jujube juice during thermal treatment at 50-100℃ for 12 hours of continuous processing were meas-ured .The results show that 5-HM F content increment with temperature increment and time extension ,to-tal sugar ,amino acids nitrogen ,total phenols and Vc of Chinese jujube gradually decrease .