维生素C是人体正常生理活动所必需的物质。柑桔汁仅加防腐剂在常温下贮藏,维生素C极易氧化直至完全丧失,特别是当贮藏容器顶隙残存空气较多时,氧化更快。本试验旨在筛选适宜的抗氧化剂及其最佳使用浓度,以及弄清添加抗氧化剂对果汁pH、褐变和货架寿命的影响。 Vitamin C is the body’s normal physiological activity of the necessary substances. Citrus juice preservatives only preservatives stored at room temperature, vitamin C can easily be oxidized until completely lost, especially when the residual air in the top of the storage container is more, the oxidation faster. The purpose of this experiment was to screen for suitable antioxidants and their optimal concentrations and to determine the effect of adding antioxidants on the pH, browning and shelf life of the juice.