摘要
以探讨不同贮藏方式对土豆中VC含量的影响为目的;采用2,6-二氯靛酚滴定法测定不同贮藏方式下的土豆中VC的含量变化;结果是三种贮藏方式下的土豆中VC的含量随着贮藏时间增加而降低,常温贮藏比低温贮藏的土豆VC含量和保存率较高,连续干燥比间歇干燥时维生素保存率高。
Studied the influence of different storage methods on vitamin C content in potato.The content of vitamin C in potatoes of different storage methods was tested by 2,6-indophenol titration method.The content of vitamin C in potatoes of three different storage methods was decreased with increasing storage time.The vitamin C content of potatoes at room temperature preservation was higher than low temperature preservation.The vitamin C preservation rate of potatoes of continuous drying time was higher than the intermittent drying.
出处
《食品工业》
北大核心
2011年第11期24-25,共2页
The Food Industry
关键词
土豆
常温保藏
低温保藏
干制
VC含量
potato
room temperature preservation
low temperature preservation
drying
vitamin C content
