期刊文献+
共找到3篇文章
< 1 >
每页显示 20 50 100
贵州启蒙酸菜真空包装保质工艺初步研究 被引量:1
1
作者 邹波 莘海亮 +5 位作者 梁旭楷 李江燕 吴豫琴 杨梅花 赵令江 李魏飞 《农产品加工(下)》 2017年第2期33-34,共2页
对影响贵州启蒙酸菜包装保质工艺的灭菌时间和贮藏时间这2个因素进行双向分组(组有重复)完全随机设计试验。通过感官评定,初步确定启蒙酸菜的最佳保质工艺。试验表明,2个因素交互作用不显著,沸水蒸煮灭菌10 min,贮藏30 d感官评分最高、... 对影响贵州启蒙酸菜包装保质工艺的灭菌时间和贮藏时间这2个因素进行双向分组(组有重复)完全随机设计试验。通过感官评定,初步确定启蒙酸菜的最佳保质工艺。试验表明,2个因素交互作用不显著,沸水蒸煮灭菌10 min,贮藏30 d感官评分最高、效果最好。 展开更多
关键词 贵州 启蒙酸菜 真空包装 保质工艺
下载PDF
苗族多彩姊妹饭软罐头保质工艺研究
2
作者 莘海亮 邹波 +4 位作者 梁旭楷 杨梅花 龙正龄 杨睿 李魏飞 《农产品加工》 2016年第9期32-33,共2页
对影响苗族多彩姊妹饭软罐头保质工艺的灭菌时间、真空度及贮藏时间3个因素进行正交试验,通过感官评定,初步确定苗族多彩姊妹饭软罐头的最佳保质工艺。结果表明,苗族多彩姊妹饭的最佳保质条件为灭菌时间4 h,真空度0.09 MPa,贮藏时间15 ... 对影响苗族多彩姊妹饭软罐头保质工艺的灭菌时间、真空度及贮藏时间3个因素进行正交试验,通过感官评定,初步确定苗族多彩姊妹饭软罐头的最佳保质工艺。结果表明,苗族多彩姊妹饭的最佳保质条件为灭菌时间4 h,真空度0.09 MPa,贮藏时间15 d。此条件下苗族多彩姊妹饭软罐头感官评分最高,效果最好。 展开更多
关键词 苗族 多彩姊妹饭 软罐头 保质工艺
下载PDF
Extraction Storage and Qualitative Analysis of Free Radicals Scavenging Substances from Sweet Potato Leaves 被引量:9
3
作者 王友升 董银卯 +1 位作者 宋彦 黑维俭 《Agricultural Science & Technology》 CAS 2008年第2期1-5,9,共6页
[ Objective ] The research aimed to provide reference for the application of extracts from sweet potato leaves in anti-aging cosmetics. [ Method ] The extraction and storage conditions for free radicals scavenging sub... [ Objective ] The research aimed to provide reference for the application of extracts from sweet potato leaves in anti-aging cosmetics. [ Method ] The extraction and storage conditions for free radicals scavenging substances from sweet potato leaves were optimized by orthogonal test and the bioactive components in extracts were investigated by correlation analysis. [ Result] Sweet potato leaves contain the bioactive substances scavenging DPPH free radical and hydroxyl free radical. Extracting solvent species is the most important factor that influencing extraction yield. The optimal extraction and storage conditions are as following: water as solvent, pH 8.0 of extracting liquid, storage at 25 ℃. There is a good positive linear relationship between the content of total phenols in sweet potato leaves and corresponding scavenging rates against both the DPPH free radical and hydroxyl free radical. For the content of total flavones in sweet potato leaves, just a correlation with scavenging rate against hydroxyl free radical shown in test. [ Conclusion] The phenols in ex- tracts could effectively scavenge both the DPPH free radical and hydroxyl free radical, whereas the flavones in extracts can only function on the hydroxyl free radical. 展开更多
关键词 Sweet potato leaves Free radicals scavenging Total phenol Total flavones
下载PDF
上一页 1 下一页 到第
使用帮助 返回顶部