Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/1197
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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/1197


    Title: 文旦柚於貯藏期間果實成分與柚皮精油組成之變化
    Authors: 王敏英
    Contributors: 保健營養系
    Date: 2003
    Issue Date: 2008-06-27 15:25:14 (UTC+8)
    Publisher: 台南縣：嘉南藥理科技大學保健營養系
    Abstract: 本研究以宜蘭花蓮地區生產之蘭花文旦為材料，分析果實之醣份、粗蛋白、灰分、維生素C濃度及果皮之精油含量與組成，探討於室溫儲存期間果實與果皮組成份之變化，以做為文旦儲存與加工的參考。結果顯示在短期貯存後，可提高果實果汁中糖類濃度、維生素C含量及可滴定酸度含量，提高文旦果實汁品質。但貯存時間僅有50天左右。於貯存後期雖然甜度與酸度均增加，但果實外觀不良，喪失商品價值。外皮精油含量每公斤皮乾重約在0.5~0.7g之間，隨貯存時間而減少。精油中有95%以上為limonene。在貯存過程中，滯留時間為19.7分鐘的未知成分G含量隨時間而減少，滯留時間為50.5分鐘的未知成分L含量隨貯存時間而增加。
    Relation: 計畫編號：CNHN9207
    Appears in Collections:[Dept. of Health and Nutrition (including master's program)] Chna Project

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