速冻蔬菜矿物质成分变化规律的研究

Mineral Content Assay of Quick Freezing Vegetables

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。

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.