以酶先科（AET）、康地恩（KDN）、诺维信（NOV）3家公司的系列酶制剂为对象，在生产工艺下研究不同酶的处理对浓缩苹果汁品质及香气成分的影响。通过试验对比分析不同酶处理前后苹果汁的色值、透光率等各项品质指标和香气成分的变化情况，结果表明康地恩果浆酶处理的出汁率最大，酶解得到的混浊苹果汁的品质指标最高；诺维信果浆酶处理得到的混浊苹果汁果胶含量最低，但AET系列酶制剂处理后澄清苹果汁果胶含量最小。不同酶制剂处理得到的澄清苹果汁香气成分都以酯类化合物为主，其中诺维信酶制剂处理的苹果汁香气中的酯类化合物最多。

With three companies'' enzyme products as the object, the effect of different enzymatic treatment on the quality and aroma components of apple juice concentrate are studied for production process. The modification of parameters such as color value color, transmittance and aroma component for the apple juice are analyzed through contrasted experiments. The test results show that the juice yield and the quality is best with KND mash enzymatic treatment as the content of pectin is lowest with NOV mash enzymatic treatment for the cloudy apple juice. But the content of pectin is smallest with AET enzymatic treatment for the apple juice concentrate. Under the production processing, the aroma components of apple juice are similar and mainly obtained esters with different enzymatic treatments. Among the three companies'' enzyme products, the ester compounds content of apple juice aroma is get to the highest when using NOV enzyme products.

本实验以苹果汁的吸光值为指标，探讨了D-异抗坏血酸钠在不同添加量、温度、时间和pH条件下对苹量汁色泽的影响。结果表明：各因素对D-异抗坏血酸钠护色效果的主次顺序为：pH〉时间〉D-异抗坏血酸钠溶液浓度〉温度，D-异抗坏血酸钠对苹果汁护色的最佳工艺条件为：D-异抗坏血酸钠的添加浓度为140 mg/L，处理温度为35℃，放置时间为50 min，调节pH为3。在最佳工艺条件下加入D-异抗坏血酸钠可使苹果汁保持原色不褐变。

Taking the absorption value as main index, influence of color on apple juice by D-sodium erythorbate under conditions of different adding amount, temperature, time and pH was explored. The results of orthogonal tests showed that the order color protection of D-sodium erythorbate in apple juice was pH, time, D-sodium erythorbate concentration, temperature. The optimum parameters, which were the concentration of 140 mg/L, temperature of 35℃, time of 50min and pH 3. D-sodium erythorbate could anti-browning under the optimum conditions in apple juice.

2013年7月12日美国食品和药物管理局（FDA）发布公告，拟制订美国市售苹果汁中无机砷含量标准（即无机砷含量≤10μg/L），与饮用水的标准相同。美国是我国出口果汁的重要市场，该规定的出台势必对我国果汁出口带来较大影响。从美国无机砷限量标准现状、苹果汁中无机砷限量标准制订背景、无机砷的来源及危害、我国食品中无机砷限量标准现状，以及对我国果汁加工业的影响等方面进行分析探讨。以期通过美国此次对苹果汁中无机砷限量的规定，警醒我国政府相关部门，加强我国食品中无机砷标准的制修订工作，使得我国果汁加工行业产品出口有标准可依。

On July 12, 2013, the U.S. Food and Drug Administration (FDA) issued a public notice that the United States intends to develop a commercially available inorganic arsenic standards in apple juice. Its content shall not exceed 10 μg/L, the same as with drinking water standards. The Unite States is an important market for China''s exports of fruit juice, so the provision is bound to bring a greater impact. This article analyzes the status of American and Chinese inorganic arsenic standards, the standard-setting context, the sources and hazards of inorganic arsenic and the influence of fruit juice processing industry. The provision alerts our relevant government departments of China that we should strengthen food inorganic arsenic standards revision work to guarantee our exports of fruit juice processing industry.

采用田间喷药方式对苹果树喷洒毒死蜱农药，然后模拟苹果汁商业化加工过程进行加工，利用气相色谱对苹果、鲜榨苹果汁以及浓缩果汁中的毒死蜱进行检测，结果表明，果汁商业化榨汁过程可有效降低农药残留，鲜榨果汁中的农药残留仅为原料果中的0．4％～24.2％，而浓缩果汁中由于水分的流失，农药残留会出现大幅的提高。该法加标回收率为81．15％-106．02％，测定结果的相对标准偏差为7．6％～18．6％（n=5）。

The field spraying method was used to sprayed chlorpyrifos pesticide on apple trees. After simulating commercialization procedure to process apple juice,gas chromatography was employed to detect chlorpyrifos residue in apples,fresh apple juices and fruit juice concentrates. The results demonstrated that the commercialization process of juic-ing could decrease the chlorpyrifos residue effectively. Chlorpyrifos in fresh fruit juices were only 0.4%-24.2%of that in raw fruit materials.However,owing to the losing of water,chlorpyrifos residue in fruit juice concentrates increased greatly. The recovery of the method was 81.15%-106.02%, the relative standard devation was 7.6%-18.6%(n=5).

以丝瓜伤流液为主要原料，以玫瑰花、白砂糖、淀粉等为辅料，开发出一种具有美白功效的纯天然含片。以感官指标为评价指标，通过单因素试验和4因素3水平的正交试验，确定其主要原辅料的配方，结果为丝瓜伤流液20%，玫瑰花3%，淀粉20%，麦芽糊精9%，奶粉20%，白砂糖15%，葡萄糖7%，柠檬酸1.1%及硬脂酸镁1%；以干燥温度、时间、苹果汁为因素，以感官评价为指标，通过4因素3水平的正交试验，优化该含片的主要工艺，即主要原辅料添加6%苹果汁后，在60℃下干燥3 h。

In this study, bleeding sap of sponge gourd uses as main raw material, rose, sugar, glucose, starch used as auxiliary material, a natural lozenge, which has whitening function, is developed. By single-factor experiments and an orthogonal experiment of four factors and three levels, the formula of the main and auxiliary material is determined in terms of sensory indexes. The results are bleeding sap of sponge 20%, rose 3%, starch 20%, dextrin 9%, milk powder 20%, sugar 15%, glucose 7%, citric acid 1.1% and magnesium stearate 1%. The key technology condition is optimized in an orthogonal experiment of three factors and three levels in terms of sensory indexes. The results are that the material is dried at 60 ℃ for 3 h, after addition of 6%apple juice.