摘要
探讨绿色桑叶汁加工护绿技术。针对性探讨光照、烫漂溶液、抗坏血酸和溶剂四个因素对桑叶叶绿素稳定性的影响 ,研究表明 ,溶剂具有高度显著性 ,光照有显著性 ,其它无显著性影响。确定绿色桑叶汁加工护绿条件为桑叶在避光、85～95℃的豆浆烫漂3min 。
Green-maintaining tehnology was exploring for processing green mulberry leaf juice.The offects of four factors,invoving lightshine,heat up in hot water solution,ascorbic acid and solvent were inquired flr the stability of chlorophyll in mulberry leaf.The results show that to remarkable character of all effect factors on stability of chlorophyll,solvent occupies fist place,tightshine come second,other factors is not one.It was defined for green_maintaining condi tion that mublerry leaf is heat up in soya_bean milk avoid from lightshine for 3min under85～95℃ ,salt water as the solvert.
出处
《中国林副特产》
2000年第1期2-3,共2页
Forest By-product and Speciality in China
