葡萄糖酸锌量及pH值对艾叶感官特性的影响

Effect of the Concentration of Zinc Gluconate and pH-value on the Sensory Peculiarily of Mugwort Leaf Blade

就葡萄糖酸锌量及pH值对热处理后艾叶及溶液的感官特性的影响进行单因素和两因素试验,单因素试验结果表明:处理液的葡萄糖酸锌含量及pH值对热处理后艾叶及溶液的感官特性均有影响,葡萄糖酸锌用量0.5 g/L,pH值5.39、6.01、7.32的护色效果均好;两因素试验结果表明:以葡萄糖酸锌用量0.4 g/L,pH值6.01的护色效果最好。

The sensory peculiarily of Mugwort（Artemisia vulgaris L.）leaf blade after heat-treatment with the concentration of zinc gluconate and the solution pH-value were studied with one factor and two factors factorial experiment design.As a result： with one factor factorial experiment design,the concentration of zinc gluconate and the solution pH-value were the important factors in the sensory peculiarily of Mugwort leaf blade after object treatment.The combination of zinc gluconate（0.5 g/L） and pH-value（5.39,6.01 or 7.32） were better. The result of two- factor factorial experiment design combing zinc gluconate （0.4 g/L） and pH-value（6.01 ） was the best maintenance.