低质量浓度臭氧水对小白菜营养成份的影响

 臭氧在食品保鲜和消毒杀菌上的应用越来越广，但有关臭氧处理对食品营养成份影响的研究极少。 研究了小白菜（Brassica chinensis）经低质量浓度臭氧水处理后几种营养成份的变化情况。结果表明：1.4 mg/L的臭氧水处理小白菜30 min， 67%（w）的脱氢维生素C被破坏，而总维生素C也损失近30%（w）；其它营养成份如可溶性糖、可溶性蛋白和叶绿素则无显著性变化。研究结果说明应用臭氧水处理小白菜等叶类蔬菜时，需要考虑臭氧对蔬菜中维生素C等还原性成份的破坏作用。

Effect of Low Concentration Ozonated Water on Nutritional Elements in Pakchoi(Brassica chinensis)

Ozone is widely used in food industries for fresh food reservation and sanitary purpose. However, little information of effect of ozone on nutritional elements is available. This paper presented the effect of low concentration ozonated water on nutritional elements in pakchoi（Brassica chinensis）. The results indicated that 30% (mass prcentage) of total vitamine C and 67% (mass prcentage) reductive form vitamine C in pakchoi were destroyed, while the difference of the contents of dissolved sugar, dissolved protein and chlorophyll was nonsignificant, after treating for 30 min with low concentration ozonated water of 1.4 mg/L. The results suggested that impact of ozonated water on vitamine C need to be considerated when ozonated water was applied to leafy vegetable for fresh food reservation and sanitary purpose.