说明：  采用反相高效液相色谱法、2,4-二硝基苯肼法对300～600 MPa处理15 min的黑莓汁中有机酸、VC进行检测分析,并采用DPPH.法对其协同抗氧化性进行评价。结果表明:黑莓汁有机酸主要是L-苹果酸,占总酸的87.98 ,并含有少量的α-酮戊二酸、醋酸、柠檬酸和琥珀酸等 超高压处理对黑莓汁中琥珀酸和
(By reversed-phase high performance liquid chromatography, 2,4- dinitrophenylhydrazine method of 300 ~ 600 MPa for 15 min the organic blackberry juice, VC were detected and analyzed, and the use of DPPH. Method for its synergistic antioxidant be evaluated. The results showed that: blackberry juice, organic acids is mainly L-malic acid, total acid 87.98 , and contains a small amount of α-ketoglutaric acid, acetic acid, citric acid and succinic acid, etc. high pressure treatment on the blackberry juice succinate and)