期刊论文

中文

食品科学

1002-6630

2009

30

23

166-170

10.3321/j.issn:1002-6630.2009.23.037

本校为第一机构

采用2,4-二硝基苯肼比色法测定甘薯嫩叶中VC含量,分析不同贮藏条件及干制、腌制、速冻、烹饪等不同加工方式对VC含量的影响.结果表明:甘薯嫩茎叶中VC含量高达26.48mg/100g;甘薯嫩叶采后营养价值随存放时间而递减,低温冷藏和冷冻均能降低其营养损失速度,在6℃下贮藏9d VC含量为15.96mg/100g;干制及腌制对VC有较大的损害.甘薯嫩叶的烹饪以适当的高温及尽可能短的时间为佳,在160℃、50s下VC残留含量为16.85mg/100g.烹饪过程中适当添加调味料如食醋和蔗糖,可以减少VC的损失.

The content of vitamin C in sweet potato tender leaves was determined under different storage conditions and processing methods by colorimetry. Generally, the nutrition value of potato leaves decreased after plucking, which could be reduced by low temperature storage including refrigeration and freezing. Vitaminc content in fresh leaves reached 26.48 mg/100g and was 15.96 mg/100g after 9 days storage at 6 ℃. Drying and pickling led to the great loss of vitamin C. The optimal drying technology, therefore, was drying at high temperature for very...