摘要
采用"分光光度法"分别测定刺嫩芽、蕨菜加工过程中各阶段叶绿素含量的结果表明,蕨菜鲜样、第1次腌制、第2次腌制、成品的叶绿素含量分别是328.41、88.95、90.60、47.73ng/g,刺嫩芽鲜样、第1次腌制、第2次腌制、成品的叶绿素含量分别是482.05、157.96、111.14、62.41ng/g。
Take ＂ the spectrophotometric method＂ to determine the chlorophyll content and in the gathering processing process in various stages sample of Aralia elata and Pteridum aquilinum var. Catiusculam. The fresh thorn shoot and the bracken undergo two souse processing, finally arrives at the end product. The bracken from the fresh type to the end product chlorophyll content respectively was 328.41, 88.95, 90. 60 and 47.73ng/g. Punctures the shoot from the fresh type to the end product chlorophyll content respectively was 482. 05, 157.96, 111.14 and 62. 41ng/g.
出处
《林业科技》
北大核心
2008年第6期62-64,共3页
Forestry Science & Technology
基金
黑龙江省自然科学基金项目(C2006-28)
关键词
叶绿素
吸光度
刺嫩芽
蕨菜
Chlorophyll
Extinction
Aralia data
Pteridum aquilinum var. Catiusculam
