摘要
研究了柠檬酸、VC处理对小叶藜低温贮存品质的影响。结果表明,与对照相比,柠檬酸处理对VC无明显的影响;在贮存前期能延缓叶绿素、类胡萝卜素的降解;能延缓贮存过程中可溶性糖、可溶性蛋白质的损失;能有效抑制贮存过程中亚硝酸盐的积累。VC处理可延缓VC、可溶性糖和可溶性蛋白质的损失;在贮存前期能延缓叶绿素、类胡萝卜素的降解;能有效抑制贮存过程中亚硝酸盐的积累。
The paper studied the effect of organic acid treatment on quality of Chenopodium album L during storage at low temperature. The results showed that the treatment of citric acid had no obvious effect on vitamin C,but decreased the loss of soluble sugar and soluble protein, decreased degradation of chlorophyll and carotenoid during earlier storage. It could effectively control the accumulation of the narrate. The treatment of vitamin C decreased the loss of vitamin C, soluble sugar, soluble protein and degradation of chlorophyll and carotenoid during earlier storage, It could not effectively control the accumulation of the natrate during storage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第4期168-169,172,共3页
Science and Technology of Food Industry
基金
河北师范大学青年基金资助项目(L2003Q16)
河北省科技厅科技攻关项目(04220143)。
关键词
有机酸
品质
低温贮存
小叶藜
organic acid
quality
low temperature storage
Chenopodium aLbum L