摘要
研究了pH值和Ca2+前处理对采摘后新鲜芦笋中类黄酮积累的刺激效应。结果表明:pH5.0的柠檬酸-磷酸氢二钠缓冲液浸泡处理3h或200μmol/L的氯化钙浸泡处理2h,能使芦笋中总黄酮含量比对照增加51%～54%,pH和Ca离子2种因素共处理对芦笋中类黄酮的积累没有明显的累加效应。
The present paper studied the stimulative influence of pH and Ca^2＋ pretreatment on the flavonoids accumulation in harvested asparagus. The results showed that the total flavonoids content of asparagus can be increased 51%-54 % than the control by soaking with pH 5.0 citric acid-disodium hydrogen phosphate buffer for 3 hours or 200 μmol/L CaCl2 solution for 2 hours. There are no obvious adding effects on the flavonoids accumulation in harvested asparagus when co-treated with the two factors of pH and Ca^2＋.
出处
《食品研究与开发》
CAS
北大核心
2006年第7期42-44,共3页
Food Research and Development
关键词
前处理
芦笋
类黄酮
积累
pretreatment
asparagus
flavonoids
accumulation
