磁化水对豆类芽菜生长过程中V_C含量影响

Effects of Magnetized Water on Vitamin Contents of Bean Sprouts during Growth Process

为了探明磁化水对两种豆类芽菜(小明绿和大红袍)VC含量的影响,利用2,6-二氯靛酚(DIP)滴定法测定自来水和磁化水培养芽菜的VC含量。结果表明:芽菜中VC含量总体上随培养时间的延长呈现先增加后下降的趋势;磁化水使芽菜在生长过程中的VC含量上升速度加快;在适合食用的培养阶段显著提高了VC含量;对大红袍芽菜VC含量的影响比小明绿芽菜的影响显著。说明利用磁化水可较快培养得到高VC含量的食用豆类芽菜,并可增加人们日常VC的摄入量。

In order to investigate the effects of magnetized water on Vc contents in two bean sprouts,Xiaominglv and DahongpaoVc contents during the process of sprout culture were measured by using 2,6-dichloroindophenol （DIP） titrimetrie method. As the culture time extended,and the Vc contents in sprouts presented first increased and then decreased trend on the whole. The results indicated that the magnetized water could expedite the pace of Vc increasing as sprouts growing,and the significantly increased Vc contents at the suitable eating time. During tile growth processes of sprouts,the magnetized water had more significant effects on Vc contents of Xiaominglv sprouts than those of Dahongpao sprouts. The results showed that the magnetized water could culture the edible bean sprouts faster with more Vc content,and increase the daily Vc intake.