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中文摘要：
研究不同加工技术对苦瓜脱水过程中VC含量的影响。结果表明：经蒸气热烫处理的苦瓜VC含量明显高于热水热烫后的苦瓜,80℃蒸气热烫处理2min时苦瓜中VC含量最高;蒸气热烫后再经冰水冷却的苦瓜VC含量高于自然冷却后的含量;苦瓜经真空冷冻干燥后,其形态、色泽及VC含量均优于用微波、热风干燥的苦瓜。试验得出的最佳工艺为：80℃蒸气热烫2min后,再用冰水冷却,经-25℃冷冻6h,真空干燥后苦瓜中还原型VC为35.2mg/100g,氧化型VC为86.15mg/100g,总VC为121.35mg/100g。
英文摘要：
Studies on change of ascorbic acid in balsam pear＇s dehydrated processing showed that ascorbic acid of balsam pear dealed with steam was obviously higher than that dealed with hot-water,and ascorbic acid of balsam pear is highest at 80℃after heating 2min;ascorbic acid of balsam pear in ice water cooling was higher than that in natural cooling;after Vacuum freeze-drying,the sharp,color and ascorbic acid content of balsam pear was better than microwave drying and hot air drying.The optimum condition were as follows：80℃ steam heating 2min,ice water cooling,-25℃freezing 6h,after Vacuum drying,the L-dehydroascorbic acid of balsam pear was 35.2mg/100g,the L-dehydroascorbic acid was 86.15mg/100g,the total ascorbic acid was 121.35mg/100g.
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