杨梅汁

基于光谱技术的杨梅汁品种快速鉴别方法的研究

Fast Discrimination of Varieties of Bayberry Juice Based on Spectroscopy Technology

单宁对杨梅汁花色苷稳定性的影响

The Effect of Tannin on the Stability of Anthocyanin in Myrica rubra Juice

杨梅汁清除自由基及抑制油脂氧化作用的研究

Study on the ability of scavenging radical and inhibiting lipid oxidization of bayberry juice

可见/近红外光谱预测杨梅汁酸度的方法研究

Method for predicting acidity of Bayberry Juice by using vis / near infrared spectra

辅色素对杨梅汁色泽短期稳定性的影响

Effects of Co-Pigments on the Color Stability of Bayberry ( Myrica rubra ) Juice during Short-Time Storage

杨梅汁作为一种主要的杨梅加工产品，具有较好的开发价值和应用前景。

As a main kind of bayberry fruit product , bayberry juice has a good development value and prospect .

测定杨梅汁对羟自由基的清除能力时，将杨梅汁用超纯水稀释10倍，用0.15%柠檬酸作为空白，消除酸性溶液对体系产生的影响。

Arbutus juices were diluted by ultra pure water to 10 multiple . 0.15 % citric acid solution as blank control .

按此工艺流程生产加工的鲜杨梅汁饮料，其理化指标及微生物指标均符合相关国家标准和企业标准。

The red bayberry juice produced in this way discussed will be up to the state and enterprise standard of physicochemical and microbial quota .

前者的配方是伏特加、橙汁和杨梅汁，而后者是伏特加、西柚汁和杨梅汁。

A Madras is made with vodka , orange juice and cranberry , while a Sea Breeze made with vodka , grapefruit and cranberry juice .

杨梅汁中主要的酚酸种类为羟苯甲酸类中的没食子酸和原儿茶酸，含量占到了酚酸总量的大部。

The main phenolic acids in bayberry juices were gallic acid and protocatechuic acid , which belonged to hydroxybenzoic acids , and they accounted for the most part of the total phenolic acids .

主要研究结果如下：1.杨梅汁中类黄酮化合物主要有花色苷和黄酮醇两大类，花色苷主要为矢车菊-3-葡萄糖苷，黄酮醇主要是杨梅素、槲皮素和山奈酚的糖苷。

The main results were presented as follows : 1 . The flavonoids in bayberry juices included anthocyanins and flavonols . The main kind of anthocyanins was cyanidin-3-glucoside , and the flavonols mainly included the glycosides of myricetin , quercetin and kaempferol .

杨梅浊汁饮料的研制

Trial production of cloudy red bayberry juice