| 烫漂温度对菠菜品质指标的影响 |
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| 引用本文： | 魏东. 烫漂温度对菠菜品质指标的影响[J]. 安徽农业科学, 2006, 34(12): 2851-2852 |
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| 作者姓名： | 魏东 |
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| 作者单位： | 临沂师范学院生命科学学院,山东,临沂,276005 |
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| 摘 要： | 研究菠菜在不同烫漂温度下的品质指标变化。结果表明,菠菜烫漂时,随烫漂温度的升高,胡萝卜素、维生素C、硝酸盐的含量和POD活性都有较大幅度降低,蛋白质和膳食纤维含量基本保持恒定,钙含量略有升高。
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| 关 键 词： | 菠菜 烫漂温度 品质指标 影响 |
| 文章编号： | 0517-6611（2006）12-2851-02 |
| 收稿时间： | 2006-03-30 |
| 修稿时间： | 2006-03-30 |
Influence of Blanching Temperature on Spinach Quality |
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| WEI Dong. Influence of Blanching Temperature on Spinach Quality[J]. Journal of Anhui Agricultural Sciences, 2006, 34(12): 2851-2852 |
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| Authors: | WEI Dong |
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| Affiliation: | College of Life Sciences, Linyi Normal Unive~ity, Linyi, Shandong 276005 |
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| Abstract: | In the thesis the part of the quality change of spinach during the process of blanching was mainly investigated. The results indicated that after the spinach being blanched,the content of carotene,Vitamin C,POD,nitrate were evidently reduced. The content of protein and fibrin had no obviously Change. However the content of Ca was induced. |
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| Keywords: | Spinach Blanching temperature Quality change Influence |
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