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Position: Home > Articles > Mineral Content Assay of Quick Freezing Vegetables FOOD SCIENCE 2005,26 (5) 85-88

速冻蔬菜矿物质成分变化规律的研究

作  者:
李红双;孙承峰
单  位:
山东农业大学化学与材料科学学院
关键词:
速冻蔬菜;矿物质;原子吸收
摘  要:
用原子吸收分光光度计法分析测定了菜椒、绿菜花、菠菜、芹菜等几种蔬菜在速冻加工与冷藏过程中营养元素的变化及变化规律。实验结果表明,在加工过程中的热烫处理使铁元素损失较大,钙、锌略有损失;在冷藏过程中这几种元素均无明显变化。
译  名:
Mineral Content Assay of Quick Freezing Vegetables
作  者:
Li Hong-shuang,SUN Cheng-feng (College of Chemistry and Materials, Shandong Agricultural University, Tai′an 271018, China)
关键词:
quick freezing vegetabies;minerals;atomic absorption spectroscopy (AAS)
摘  要:
Changes and change regularity of some minerals in green pepper, green cauliflower, spinach and celery in quick freezing and freezing storage were assayed by using atomic absorption spectroscopy (AAS). The results showed that hot water pre-treatment could induce the loss of Fe, Ca and Zn seriously whereas loss of Fe was higher than Ca and Zn .There were no prominent changes for all of them during freezing storage. It suggested that quick freezing method would be a good way to store vegetables.

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