| 紫花苜蓿色素提取中护绿方法的研究 |
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| 引用本文： | 陈水红,曹致中,张珍. 紫花苜蓿色素提取中护绿方法的研究[J]. 甘肃农业大学学报, 2005, 40(3): 348-352 |
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| 作者姓名： | 陈水红 曹致中 张珍 |
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| 作者单位： | 1. 甘肃农业大学草业学院甘肃兰州730070
2. 甘肃农业大学食品科学与工程学院甘肃兰州730070 |
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| 基金项目： | 优质饲草高效生产关键技术研究与产业化开发,科技部奶业专项(2002BI518A03) |
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| 摘 要： | 以初花期新鲜苜蓿为材料进行了护色温度和时间的筛选试验,并研究了VC、亚硫酸氢钠、偏重亚硫酸钠及柠檬酸的单因素护色效果和VC、亚硫酸氢钠、柠檬酸的最优正交组合。结果表明:最适漂烫温度为90℃,最佳时间2min;单因素护色处理中Vc的最佳浓度为0.01%,亚硫酸氢钠的最佳浓度为0.50%,柠檬酸的最适浓度为0.05%。偏重亚硫酸钠对苜蓿的护绿没有效果,Vc、亚硫酸氢钠和柠檬酸的三因素三水平正交试验的最优组合为:VC0.10%,亚硫酸氢钠0.10%,柠檬酸0.05%。
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| 关 键 词： | 紫花苜蓿 叶绿素 护色 漂烫 |
| 文章编号： | 1003-4315(2005)03-0348-05 |
The method of preserving green in extracting chlorophyll from alfalfa |
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| Chen Shuihong,CAO Zhizhong,ZHANG Zhen. The method of preserving green in extracting chlorophyll from alfalfa[J]. Journal of Gansu Agricultural University, 2005, 40(3): 348-352 |
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| Authors: | Chen Shuihong CAO Zhizhong ZHANG Zhen |
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| Affiliation: | CHEN Shui-hong1,CAO Zhi-zhong1,ZHANG Zhen2 |
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| Abstract: | Taking fresh alfalfa as experiment material, the mechanism of decoloration and method of preserving green were studed. Preserving green effect of single factor Vc, sodium bisulfate, sodium metabisulfite and citric acid were determined respectively, and their best orthogonal composion was also determined. The results were as follows: 90 ℃ and two minutes were best conditions. Under single factor treament, the best condition of Vc, sodium bisulfate and citric acid were 0.01 %, 0.5 % and 0.05 % respectively, and the best composion of them was Vc 0.10 %, sodium bisulfate 0.10 % and citric acid 0.05 %. |
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| Keywords: | alfalfa chlorophyll preserving green blanching |
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