通过对比带皮榨汁法和去皮榨汁法菠萝浓缩汁的成分，得出它们最大的差异是酚类物质和叶绿素的含量。

Contrast the characteristics of pineapple concentration juice produced by two craft; the biggest ingredient differences were phenolics and chlorophyll content.

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你所要做的就是把菠萝去皮然后挖出果心。

Allyou had to do was skin and core a pineapple.

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菠萝果皮中原花青素含量是果肉的5倍，总酚含量高约50%，叶绿素主要存在于果皮中，这些物质是引起带皮榨汁法比去皮榨汁法产品褐变严重的主要原因。

Proanthocyanidin content in pineapple peel was about 5 times to fruit pulp, and the total phenol content was approximately 50% higher, chlorophyll mainly exists in peels.

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