烫漂和干制方法对蔬菜某些化学成分的影响

The effect of blanching and drying methods on chemical compositions in leafy vegetables

探讨了不同烫漂和干制方法对苋菜和荠菜中 β-胡萝卜素、抗坏血酸和叶绿素含量的影响。结果表明 ,用 93℃± 2℃的偏亚硫酸氢钾烫漂 1 min,以上化学成分保存率最高。低温干燥能最大限度地保存干制品中的 β-胡萝卜素。

Leaves of amaranth and shepherd's purse were subjected to different blanching and drying to find the effect of these on β-carotene,ascorbic acid and chlorophyll retention.It was concluded that the vegetables blanched at 93℃±2℃ in mixture of water and potassium metabisulphite for 1 min had the highest retention of these constituents.Low temperature drying at 33℃±2℃ resulted in maximum retention of β-carotene,ascorbic acid and chlorophyll.