| 微波处理和漂烫处理对叶菜主要营养成分的影响 |
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| 引用本文： | 张玉芹,杜晓燕. 微波处理和漂烫处理对叶菜主要营养成分的影响[J]. 北方园艺, 2011, 0(20): 43-45 |
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| 作者姓名： | 张玉芹 杜晓燕 |
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| 作者单位： | 内蒙古民族大学农学院,内蒙古通辽,028042;内蒙古民族大学农学院,内蒙古通辽,028042 |
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| 摘 要： | 研究比较了微波处理和漂烫处理对菠菜、小白菜、苋菜、苦荬菜主要营养成分的影响.结果表明:经微波处理和漂烫处理后的4种叶菜中叶绿素、可溶性糖、抗坏血酸和蛋白的含量与其新鲜叶菜相比都有所降低；微波处理后叶菜中叶绿素、可溶性糖、抗坏血酸和蛋白质的损失量比经漂烫处理后损失量小.
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| 关 键 词： | 叶菜 微波处理 漂烫处理 营养成分 |
Effect of Principal Nutrition Ingredient on Leaf Vegetables Under the Microwave and the Blanching |
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| ZAHNG Yu-qin , DU Xiao-yan. Effect of Principal Nutrition Ingredient on Leaf Vegetables Under the Microwave and the Blanching[J]. Northern Horticulture, 2011, 0(20): 43-45 |
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| Authors: | ZAHNG Yu-qin DU Xiao-yan |
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| Affiliation: | ZAHNG Yu-qin,DU Xiao-yan(College of Agriculture,Inner Mongolia University for Nationality,Tongliao,Inner Mongolia 028042) |
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| Abstract: | Effect on principal nutrition ingredient of spinach,cabbage,spinach,endive dish under two ways of the microwave and the blanching were studied.The results showed that the contents of chlorophyll,saccharide,vitamin C,protein in the leaf vegetables dealing with the microwave and the blanching were less than the new leaf vegetables.The losing of chlorophyll,saccharide,vitamin C,protein in the leaf vegetables dealing with the microwave was less than the dealing with the blanching. |
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| Keywords: | leaf vegetables microwave blanching nutrition ingredient |
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