| 苦菜经微波处理后营养成分分析 |
| |
| 引用本文： | 霍文兰,吕蓓红. 苦菜经微波处理后营养成分分析[J]. 信阳师范学院学报(自然科学版), 2006, 19(2): 220-222 |
| |
| 作者姓名： | 霍文兰 吕蓓红 |
| |
| 作者单位： | 1. 榆林学院,化学系,陕西,榆林,719000
2. 安阳师范学院,化学系,河南,安阳,455001 |
| |
| 基金项目： | 陕西省自然科学基金项目(2003C128) |
| |
| 摘 要： | 主要研究了苦菜采用微波处理后营养成分的变化情况,并与漂烫法进行比较.结果表明:叶绿素、糖、维生素C、蛋白质、钙的含量降低率(与新鲜苦菜相比)分别为:8.2%、27.5%、55.1%、2.2%、2.3%;而漂烫法5种含量的降低率分别为:46.9%、47.5%、99%、11.1%、16.1%.
|
| 关 键 词： | 微波 苦菜 营养成分 分析 |
| 文章编号： | 1003-0972（2006）02-0220-03 |
| 收稿时间： | 2005-11-08 |
| 修稿时间： | 2005-11-08 |
Nutrition Constituent Analysis of Patrinia Villosa(PV) Under the Microwave |
| |
| HUO Wen-lan,L Bei-hong. Nutrition Constituent Analysis of Patrinia Villosa(PV) Under the Microwave[J]. Journal of Xinyang Teachers College(Natural Science Edition), 2006, 19(2): 220-222 |
| |
| Authors: | HUO Wen-lan L Bei-hong |
| |
| Affiliation: | 1. Department of Chemistry,Yulin College,Yulin 719000,China; 2. Department of Chemistry, Anyang Teachers College, Anyang 455001 ,China |
| |
| Abstract: | This paper mainly investigated parts of quality change of Patrinia Villosa(PV) under the microwave,compared with blanching.The lossing of chlorophyll,saccharide,vitamin C,protein and Ca~(2 ) were 8.2%,(27.5%),55.1%,2.2%,4.3% respectively,compared with 46.9%,47.5%,99%,11.1%,16.1%,respectively by blanching. |
| |
| Keywords: | microwave patrinia villosa(PV) constituent analysis nutrition |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
