primary fruit juices content

Based on the fact that pear juice is a buffer system and its buffer capacity can be changed with the different content of raw juice, the relationship between raw juice content and its buffer coefficient was studied and an equation was established.

文中對梨汁飲料的緩沖系數與原果汁含量之間的關系進行了研究。

Aromatic compounds of fresh juice and fermented wine made of Litchi(cv.Heiye);

黑葉荔枝鮮果汁與發酵酒液的香氣成分及其變化

Determination of Sodium Influence Factor and Elimination in Fruit Juice by Flame Atomic Absorption Spectrometry;

火焰原子吸收法測定果汁中鈉的影響因素及消除

Influence of Ultra High Pressure treatment on the quality of Lychee juice;

超高壓處理對荔枝果汁品質的影響

A solid adsorbent pollet was made from natural zeolite and chitosan to be used for clarification of fruit juices.

2質量比混合制成沸石-殼聚糖顆粒,用于蘋果汁澄清處理。

A rapid, sensitive and accurate reverse phase high performance liquid chromatography- photodiode array detector(RP-HPLC-PAD) method for simultaneous determination of nine bioactive phenolic acids( gallic acid, catechin acid, chlorogenic acid, epicatechin acid, caffeic acid, protocatechuic acid, felinic acid, shikimic acid and syringic acid)in five fruit juices was studied.

研究了同時測定5種果汁中沒食子酸、兒茶酸、綠原酸、原兒茶酸、咖啡酸、表兒茶酸、阿魏酸、莽草酸和丁香酸等9種生物活性酚酸的反相高效液相色譜-光電二極管陣列檢測新方法。

8 Kinds of food additives, tartrazine, amaranth, benzoic acid, saccharine, sorbic acid, ponceau 4R, sunset yellow FCF and brilliant blue FCF in fruit juices were simultaneously determined by reversed phase-high performance liquid chromatography(RP-HPLC) on a Hypersil BDS C18 column(5 μm, 250 mm×4 mm i.

建立了反相高效液相色譜法（ＲＰ－ＨＰＬＣ）同時直接測定進口果汁中檸檬黃和莧菜紅等８種添加劑含量的方法。

Application of enzymatic treatment to processing of fruit juice;

酶處理在果汁生產中的應用

Mutation breeding of high pectinase activity strains from Aspergillus Niger and the study of the filter of apple juice;

黑曲霉果膠酶高活性菌株的誘變選育及對蘋果汁澄清的研究

Optimization of solidifying yogurt containing carrot juice and apple juice;

胡蘿卜汁與蘋果汁復配凝固型酸奶的研制