不同烹饪方法对白簕营养品质的影响

Effects of different cooking methods on nutrition of Acanthopanax trifoliatus

采用漂烫、油炒和微波3种烹饪方法对白簕进行烹调处理,探讨不同烹饪方法对白簕感官品质及营养成分的影响。结果表明:3种烹调方法均使白簕的叶片变软,颜色变暗;漂烫白簕味道清淡,而油炒和微波的香气较浓。3种烹调方法均使白簕的Vc、叶绿素、蛋白质、有机酸含量下降,但微波处理的下降幅度较漂烫和油炒的小;油炒和微波使白簕可溶性固形物含量增加,而漂烫则相反。从保存菜品营养成分考虑,微波更适宜烹调白簕。

In the ultrasonic phased array structural health monitoring method, the damage scattering signal gotten by comparing the damage structural response signal with the health structural response signal can be affected easily by some external factors, such as, environment and the change of the structure. In order to solve this problem, the baseline-free phased array damage identification imaging method was proposed. The window function was used to get the damage scattering signal and to exclude the direct propagation wave and the reflection wave from the structural boundaries. Based on the phased array theory, the response signals travelling in the damage structure could be used to realize the damage recognition, and the health structural response signals no longer act as the reference signal in the calculation procedure. Experiments on the carbon composite structure show that the damage in the structure can be recognized precisely by using the baseline-free phased array method. The method does not need the baseline signal. It can greatly shorten the monitoring time and is not affected by the change of the environment and the structure. This research is the foundation of the engineering application for the method.