西藏芫根水提物理化特性及功能食品研究

[目的]研究新鲜西藏芫根水提物的理化特性。[方法]试验采用热回流水提的方法提取新鲜西藏芫根水提物，并对其提取物特性进行了初步研究。[结果]研究表明，西藏芫根水提取物的感官指标、理化指标和微生物指标等符合功能食品的开发要求，食品添加剂可乐香精和乙基麦芽酚精能有效地消除芫根水提取液中的刺激性气味。[结论]研究可为开发芫根功能食品奠定一定的理论基础。

Study on Physiochemical Properties and Functional Food for Aqueous Extract from Brassica rapa L. in Tibet

[ Objective ] To study physiochemical properties of fresh Brassica rapa L. aqueous extract in Tibet. [ Method ] The fresh Brassica rapa L. aqueous extract was obtained by using the hot reflux extracting method. The characteristics of the extracts were studied. [ Result] The result showed that： the sensory indexes, physiochemical indexes and microbial indexes for aqueous extract from Brassica rapa L. met the requirements of functional food development. Ethyl mahol and cola essence as food additives could effectively remove the excitant odor from aqueous extract from Brassica rapa L.. [ Conclusion] The study can lay a theoretical foundation for development of Brassica rapa L. functional food.