柠檬酸和食盐罐藏处理乌毛蕨对Vc含量的影响

Affect on vitamin C of blechnum orientale in process with citrate and table salt and stored in jar

食用乌毛蕨(Blechnum orientale L.)属乌毛蕨科(Blechnaceae),属多年生草本植物。乌毛蕨具有较高的食用和药用价值,素有“山菜之王”之称,其富含有蛋白质、VC等营养物质,新鲜乌毛蕨中Vc含量较为丰富,含量为136.830(mg/100g),漂烫后的Vc含量为111.038(mg/100g)。乌毛蕨是人们传统的野生蔬菜,食用乌毛蕨采后进行漂烫,漂烫时选取温度为100℃的热水中,时间为2～3min为最佳条件,经24h的冷水浸泡后,用不同质量分数的柠檬酸和食盐浸泡罐藏保鲜;采用装罐后置于沸水中,待罐中温度达到75℃时进行封罐,并立即冷却至常温,在常温下贮藏乌毛蕨。在罐藏后对Vc作测定比较。

Edible blechnum orientale is in pteridum aquilinumkwhn. It is perennial herbaceous plant. It carry high dietetic value and drug value, it was regarded at ＂king of hill vegetables＂ all along, it contain plenty of nutriment, example for protein and vitamin C etc. Content of vitamin C of fresh Blechnum orientale is 136.830mg/ 100g, it is 111.038mg/100g after steeping in boiled water. Blechnum orientale is a tradition wild vegetable for human. The best parameter is temperature of water 100℃ and 2-3min when steeping blechnum orientale after harvest. After process steep it in cold water for 24 hours, and then steep in solution of contain citrate and table salt, the jar that it contained blechnum orientale must be sealed when temperature of jar descent at 57℃,and then it must be cooled to normal temperature at once, edible blechnum orientale is stored in normal temperature. We have mensured the content of vitamin C after storing.