摘要
采用普通冷藏、气调贮藏、化学试剂前处理后冷藏等几种方式保存绿芦笋,研究不同贮藏方式对芦笋中黄酮类物质含量的影响。结果表明,各贮藏方式黄酮含量整体均呈下降趋势,至28 d,各组黄酮含量保存率为35.4%～53.1%。100%O2气调包装和200μmol/L的CaCl2溶液浸泡2 h后冷藏可延缓整个贮藏过程中黄酮类物质含量的下降。
The influence of different storage methods on flavonoids contents in asparagus was studied,including the common cold storage,MAP and storage after treatment with chemical reagent.The results show that the total content of flavonoids tends to decline by all storage way.The total flavonoids survived were between 35.4 %-53.1 % after 28 days of each storages.MAP with 100 % O2 together with the immersion in 200 μmol/L CaCl2 solution for 2 hours can delay the decline of flavonoids in the process of storage.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期199-201,219,共4页
Food Research and Development
基金
2008年江苏省高等学校大学生实践创新训练计划立项项目
