摘要
在国家标准GB 6195-86《水果、蔬菜维生素C含量测定法(2,6-二氯靛酚滴定法)》方法的基础上,探讨不同制样方法对苜蓿中维生素C含量的影响以及不同部位、热烫时间、贮藏时间等条件下苜蓿中维生素C含量的变化规律。结果表明,手工研磨法制样测得维生素C含量高于组织捣碎法,但差异不显著(P>0.05),且直接加浸提剂制成匀浆要显著高于匀浆后加浸提剂(P<0.05);不同部位测定结果为叶片>嫩茎;贮藏时间愈长,热烫时间愈长,维生素C含量损失愈多,因此,建议采摘后立即食用,若不能及时食用,低温贮藏2 d为宜;热烫时间最好能控制在3 min以内。
On the basis of the national standard GB 6195-86 methods, sample preparation methods to explore different variation of clover under the influence of vitamin C content as well as different parts of the blanching time, storage time and other conditions of clover vitamin C content. The results showed that hand-grinding method like vitamin C content was higher than the measured tissue mashed law, but the difference was not significant（P〈0.05）, and added directly homogenized extraction agent to be significantly higher than the homogenate after extraction agent（P〈0.05）; measurement results in different parts of the blade spear; longer storage time, blanching the longer, the more vitamin C content was lost, therefore, it is recommended to eat immediately after picking, if not timely consumption, low temperature storage 2 d appropriate; blanching time is preferably controlled within 3min.
出处
《食品研究与开发》
CAS
北大核心
2016年第1期45-47,共3页
Food Research and Development
