苦菜经微波处理后营养成分分析

Nutrition Constituent Analysis of Patrinia Villosa(PV) Under the Microwave

主要研究了苦菜采用微波处理后营养成分的变化情况,并与漂烫法进行比较.结果表明:叶绿素、糖、维生素C、蛋白质、钙的含量降低率(与新鲜苦菜相比)分别为:8.2%、27.5%、55.1%、2.2%、2.3%;而漂烫法5种含量的降低率分别为:46.9%、47.5%、99%、11.1%、16.1%.

This paper mainly investigated parts of quality change of Patrinia Villosa（PV） under the microwave, compared with blanching. The lossing of chlorophyll, saeeharide, vitamin C , protein and Ca^2＋ were 8.2%, 27.5 %, 55.1%, 2.2 % ,4.3 % respectively , compared with 46.9 %,47.5 %, 99 %, 11.1%, 16. 1%, respectively by blanching.