高杆白菜粗纤维含量对皖南“香菜”品质的影响

Influence of Crude Fiber Content in Brassica campestris on Quality of Savoury Vegetable in Southern Anhui Province

[目的]研究高杆白菜中粗纤维含量,为筛选"香菜"加工原料提供参考。[方法]以4个不同地区的高杆白菜品种及来自同一品种的3个品系的高杆白菜为试材,比较了不同品种高杆白菜鲜品粗纤维含量并用质构仪对其硬度进行测定。[结果]JX品种的高杆白菜粗纤维含量最低,为12.63%,LSD法检验得出其与其他3个品种的粗纤维含量差异均显著,且硬度较高,适合加工。以JX作为原料,对其进行处理、倒缸、拌料后装瓶,监测其装瓶后28 d内粗纤维含量,在第4天和第12天出现2个峰值,其硬度曲线随时间变化呈下降趋势。[结论]高杆白菜中粗纤维含量可作为筛选"香菜"加工原料的依据之一。

[ Objective] To study crude fiber content in Brassica campestris, and provide reference for screen out raw materials of savoury vegetable. [ Method ] With 4 varieties from different regions and 3 strains from the same variety as test material, crude fiber content in different varieties of B. campestris were compared, the hardness was measured by texture instrument. [ Resuh ] Crude fiber content in JX variety was lowest as 12.63%. There were significant differences of crude fiber content in three varieties tested by LSD method, higher hardness was appropriate for processing. With JX as raw material, by processing, pouring into crock, bottling after mixing, it was monitored that there are two peaks of crude fiber content at the 4th day and 12th day. The hardness curve decreased with time. [ Conclusion] Crude fiber content in B. campestris can be used as a basis for screening the processing materials of savoury vegetable.