不同炮炙方法对黄瓜籽中钙离子溶出量的影响

为优化黄瓜籽的炮炙方法,在炒黄、炒焦、炒炭条件下,将每个样品各分为籽、粉两个规格,采用超声波提取法,原子分光光度法测定黄瓜籽中钙离子含量。结果表明:在炒炭黄瓜籽粉中,Ca~+溶出量最多,为3.106%,炒黄的黄瓜籽粉中Ca~+溶出量最少,为0.838%。即炒炭炮炙可使黄瓜籽粉中Ca~+溶出量最多。

Effect of Different Stir-Frying Processes on Dissolution of Calcium Ion f rom Cucumber Seed

In order to optimize processing method of cucumber seed powder ,the effect of different stir‐frying processes of cucumber seed on the dissolved quantity of calcium ion was investigated ,cucumber seed and cu‐cumber seed powder were stir‐fried to yellow ,brown and charcoal ,respectively ,before ultrasonic wave extrac‐tion was carried out .The calcium ion content was analyzed by atomic absorption spectrophotometer (AAS) . The results showed that the dissolved quantity of calcium ion was the highest for the cucumber seed powder stir‐fried to charcoal ,which was 3 .106% ;and the dissolved quantity was the least for the cucumber seed pow‐der stir‐fried to yellow ,which was 0 .838% .It was concluded that stir‐frying to charcoal could increase the dis‐solved quantity of calcium ion from cucumber seed powder .