芦笋贮藏过程中功能成分的变化研究

The Change of Functional Components in Asparagus officinalis during Storage Period

本文研究了芦笋贮藏过程中天门冬酰胺、芦丁、芦笋皂甙等功能成分的变化规律。研究表明:芦笋在贮藏初期天门冬酰胺的含量有一定增加,但随后迅速下降;芦丁和芦笋皂甙在贮藏过程中损失较大,其损失率和贮藏温度直接相关。芦笋在0～2℃贮藏20d天门冬酰胺、芦丁、芦笋皂甙等功能活性成分的保存率为67%、59.5%、60%。

Changes of functional components such as asparagus, rutin, saponins of asparagus officinalis were investigated during storage period. The results indicated that asparagus content in asparagus officinalis had a little increase at initial stages and then quickly decreased; rutin and saponins contents reduced distinctly and the content loss was directly related to storage temperature.After storaged at 0-2℃ for 20 days, the components of asparagus, rutin, saponins were 67%, 59.5%, 60% compared to each content before storage.