保存率

试验研究了猕猴桃酱加工中还原型Vc（AA）与氧化型Vc（DHA）的变化及其控制，结果表明：猕猴桃微波热烫能够保持较高的AA和DHA保存率。

Studies on change of AA and DHA and controlling its loss in kiwifruit jam processing showed that microwave blanching could keep higher AA and DHA retention .

枸杞鲜果制汁过程中β-胡萝卜素保存率的研究

Retention of β Carotene during Juice Processing of Lycium Fresh Fruit

沙棘果汁及果汁饮料加工中维生素C保存率研究

Surplus Rate of Vitamin C during Processing of Juice and Juice Drink from Sea-Buckthorn

对柿叶茶采用塑料包装贮藏，能有效地防止维生素C的破坏，显著地提高产品中维生素C的保存率。

The persimmon leaf tea stored in polyethylene bags can effectively prevent vitamin C from deteriorating .

维生素C活性保存率试验表明，真空后喷涂能显著提高维生素的活性保存率。

The rate of vitamin C active resolve experiment indicated that the rate of active resolve increased greatly by liquid coating .

并将包合物与游离色素放置在不同光照、pH值、温度条件下来比较各自的色泽保存率；

The stability of inclusion compound and Monascus pigment was measured under different light , pH , temperature .

水果加工中热烫处理对Vc保存率的影响

The Effect of blanching on the Preservation Rate of Vc in Fruit Procession

在通常条件下，以不同包装方法经两月贮存后，维生素C保存率一般均在75%以上。

In general , the vitamin C retention of products packed with various methods were above 75 % after two months of storage .

打浆前，在猕猴桃中添加抗氧化剂能提高Vc保存率；

Adding antioxidants to kiwifruit before beating could increase the preservation rate of Vc .

不同烹调法对常见蔬菜中Vc保存率的影响

The Influence of Different Cooking Methods on the Conservation Rate of Vc in Common Vegetables

同时经预处理的山楂能有效提高山楂干制品的感官质量和VC保存率。

Simultaneously , pretreated hawthorn could effectively increase hawthorn products of Vc conservation rate and sensory quality .

中温协同瞬变高压加工对冬瓜汁总Vc保存率的影响

Effects of Combined Instantaneous High-pressure and Medium Temperature on Retention of Total Vitamin C in Wax Gourd Juice

在此条件下发酵速度快，发酵的酒果香味浓郁，Vc保存率高。

Under such conditions , rapid fermentation and high preserving rate of Vc realized and the wine had mellow taste .

为了在颗粒饲料加工过程中降低维生素的损失，采用真空后喷涂技术，以维生素C为例，进行了真空后喷涂维生素C活性保存率试验、颗粒间均匀性试验和颗粒内外均匀性试验。

In order to reduce vitamin loss during the manufacture of compound feeds , a series of experiments ( taking ) vitamin C as an example were carried out based on vacuum infusion technology .

微波热烫可使草莓Vc的保存率保持在90%以上，明显高于蒸汽热烫。

The retention rate of Vc content in microwave blanching can be kept more than 90 % , which is clearly more than that in steam blanching .

DJS造林法的成活率和保存率

The Survival Rate and Preservation Rate for DJS Afforestation Method

营养成分维生素C、胡萝卜素、维生素E和氨基酸的保存率分别比热风干燥蕨菜高63.4%、7.7%、61%和10%。

Compared with heat-dried fiddlehead , the preservation rates of nutrition components Vc , carotene , Ve and amino acid of freeze-dried fiddlehead increased by 63.4 % , 7.7 % , 61 % and 10 % respectively .

结果表明：DTPA－SA的生物素结合活性保存率为56.5%；DTPA－CEA单抗的免疫活性与CEA多抗相近。

Experimental results indicate the retained bioreactivity of DTPA SA with biotin is 56.5 % , and the immunoreactivity of DTPA MAb is the same as PAb .

果实贮藏60天以后，好果率为78.4%，Vc保存率在70%以上，果实新鲜饱满，果色黄绿，果汁多，肉质脆嫩，具有浓郁的刺梨果实风味，是加工刺梨食品的优质原料。

After 60 days the rate of the good fruit was still 78.4 % . The stored fruits still preserved Vc over 70 % . The fruits were still fresh , plump , yellow-green , juicy , crisp and tender .

0.03%植酸与0.02%茶多酚组合可使猕猴桃还原型Vc保存率高达95.24%，总Vc保存率高达95.90%。

A combination of 0.03 % phytic acid and 0.02 % tea polyphenols could get the highest preservation rate of the LAA and the total Vc , which were 95.24 % and 95.90 % , respectively .

结论：pH值、光照条件对叶酸的稳定性影响较大，适宜的灭菌温度对叶酸的保存率基本无影响，抗氧化剂的适量添加可有效保护叶酸不被氧化。

Conclusions : The factors including pH and light influenced the stability of folic acid severely . The preservation ratio seems not affected by a proper sterilization temperature . Adequate level of antioxidant would protect folic acid from oxidation effectively . 2 .

结果表明：龙眼肉采用气调干制，可显著提高干制品的Vc保存率和还原糖质量分数；

The effect of controlled atmosphere drying ( CAD ) on the drying rate and product quality was analyzed . The results showed that CAD improved the VC and reducing sugar contents in the dried products significantly .

结果表明，其对维生素C和花青素类成分的保存率约为85%左右，对几种酚酸和类黄酮组分（除槲皮素外）的保存率均在90%以上。

The results indicated that about 85 % of both ascorbic acid ( Vc ) and anthocyanins content remained during ultrafiltration of blood orange juice . Retention of the other antioxidants such as hydroxycinnamic acids and flavonoids , except for quercetin , were more than 90 % .

而影响维生素E保存率的主要因素是酯化时间、酯化温度，甲醇与豆油脱臭馏出物的重量比例，硫酸浓度影响较小，在酯化过程中，维生素E的保存率最好可以达到95.82%。

As to vitamin E maintenance , the most important factors were esterification temperature and time , the weight ratio of methanol and SDS , sulfuric acid concentration had minor affect . During esterification , 95 . 82 % of vitamin E can be kept .

维生素C含量先积累后降低，硬度先迅速下降，然后变化不大，最后又迅速下降，脆果率呈下降趋势，O2和CO2浓度越低，维生素C保存率、脆果率和果肉硬度越高。

The flesh firmness rapidly decreased , subsequently had a little change , then decreased rapidly . Crispness rate tended to decrease . Lower were CO 2 and O 2 concentration , higher were the ascorbic acid content , Crispness rate and flesh firmness .

结果表明，青蒿熬制剂处理的果实Vc、可溶性固形物、可溶性糖、酸度含量的保存率分别比对照高7.21%、1.46%、36.30%、20.38%；

The results showed that the content of Vc , soluble solid , total sugar and organic acid of treated fruits were increased by 7.21 % , 1.46 % , 36.30 % and 20.38 % , respectively more than those of contrast ;

结果表明，微波加热时间控制在80s以内，草莓还原型VC保存率在90%以上，明显高于蒸汽处理，可达到较好的软化效果，同时还具有加热均匀、升温迅速的特点。

The result showed that reduction type vitamin C was not less than 90 % after microwave heat of 80 seconds . Microwave heat was homogeneous and rapid , it had better effect on the softening than vapor treatment .

真空冷冻干燥蔬菜的粗蛋白、总糖、总酸、胡萝卜素、VC的保存率分别比热力干燥的高67%、30%、35%、60%、50%～75%。

The keeping rate of crude protein , sugar , acid , carotene and vitamin C in the freeze-dried vegetables was 67 % , 30 % , 35 % , 60 % and 50 % - 75 % higher respectively than that in the heat-dried vegetables .

调查结果表明3a后造林面积保存率达100%，造林株数保存率达80%以上，生长状况优良。

The survey result showed that the preserving rate of the areas reached 100 % after 3 years , and the preserving rate of the plants reached 80 % , the growth condition performed well .

经12.84mg/m3臭氧处理，浆果呼吸强度、PPO活性均显著高于使用亚硫酸盐葡萄保鲜剂的果实，而单宁和Vc的保存率较低。

By the ozone disposal of 12.84 mg / m3 , the respiratory intensity , PPO activity of the fruits are remarkably higher than that of fruits with using the sulphite grape preservatives , the content of the tannin and Vc of the fruit also decreased .