香葱粉喷雾干燥工艺优化

以新鲜香葱为原料,采用喷雾干燥法制备香葱粉,在单因素试验的基础上,采用响应面法筛选出喷雾干燥得率最佳的参数。结果表明,喷雾干燥制备香葱粉的最佳工艺条件为:料液浓度30%,进口温度140℃,热空气流量0.32 m^3/min,此条件下喷雾干燥香葱粉得率为30.9%,得到的香葱粉淡绿色,分散性好,并保留了香葱特有的气味。

家兔饲喂干葱叶粉的试验效果

葱是一种栽培范围较广的蔬菜作物之一,含有丰富的营养物质.据有关资料报道,每100g鲜葱茎叶含维生素A 0.05mg、维生素C 20mg、蛋白质2.4g、脂肪0.3g、总糖8.6g、碳水化合物9.8g、钙4.6mg、磷3.9mg、铁0.1mg、

姜蒜葱辣调味汁液——葱类制品的制作和应用

葱:又称小葱、金葱、香葱和玉葱等.百合科,叶圆筒形,先尖端中空,表面有粉状蜡质.种子三角形黑色,原产苏联西伯利亚。

Ultrastructural Observation on the Intra-and Intercellular Microtrabecular Network of the Pollen Mother Cells in Onion ( Allium cepa )

Using DGD embedment_free electron microscopy, ultrastructural observation on the intra_ and intercellular microtrabecular network (MN) of the pollen mother cells (PMC) of the whole meiotic prophase Ⅰ in onion ( Allium cepa L.) was performed. Complex nuclear MN was observed in the nucleus of PMCs, spreading throughout the nuclear region. The nucleolus and chromosomes were connected with the MN filament network. The uniformity of nuclear MN changed with the development of the PMCs. A lamina_like structure surrounded the nucleus and joined the MN in nucleus and in cytoplasm, but it disassembled at the end of prophase Ⅰ. There was also a complex cytoplasmic MN in PMCs, without obvious variation during the prophase Ⅰ. Furthermore, MN in cytoplasmic connections (plasmodesmata and cytoplasmic channels) was noticed to link the frameworks in two neighboring PMCs into one entity. Cytomixis was observed at synizesis of prophase Ⅰ in this experiment, and MN in cytoplasm and in nucleus was noticed to distribute in these granules which migrated from one PMC into its neighboring cell. At this time the nucleus moved aside from center of the PMC, but the rest of the cell was still fulfilled with MN filaments. The relationships of nuclear MN with nucleolus and chromosomes, lamina with nucleus, as well as intra_ and intercellular MN with cytomixis are discussed in this paper.

3种抗氧化物强化面包抗氧化功能的对比

分析花生衣粉、洋葱粉、香葱粉强化面包抗氧化功能的效果。测定各添加了3%上述天然抗氧化物的面包中的总花青素、总酚及总黄酮含量,比较它们的DPPH自由基清除能力、·OH清除能力、还原能力与总抗氧化性。结果表明,花生衣粉、洋葱粉、香葱粉可有效改善面包的抗氧化功能,提高面包中抗氧化活性成分的含量。3%花生衣粉面包的抗氧化功能最佳,且面包口感未发生明显改变。3%洋葱粉面包的·OH清除能力最强,且面包口感独特。添加天然抗氧化物面包的抗氧化功能与其抗氧化活性成分的含量呈一定线性正相关,其中,DPPH自由基清除能力、·OH清除能力与总黄酮含量,还原能力与总花青素含量,总抗氧化性与总花青素及总酚含量呈显著正相关(R2>0.8)。