| 王宁馨 赵彤 王雅蓉 乔俊杰 朱传合.超声处理对鲜切马铃薯中营养成分的影响[J].,2014,14(26):5023-5026 |
| 超声处理对鲜切马铃薯中营养成分的影响 |
| Effects of Ultrasonic Processing on Nutritional Compositions ofFresh-cut Potatoes |
| |
| DOI： |
| 中文关键词: 超声处理 鲜切马铃薯 营养成分 |
| 英文关键词: Ultrasonic processing Fresh-cut potatoes Nutritional compositions |
| 基金项目:国家“十二五”科技支撑项目( 2012BAK17B 05)；山东省自然科学基金项目（ZR2012CM038）； |
|
| 摘要点击次数: 633 |
| 全文下载次数: 771 |
| 中文摘要: |
| 目的：研究不同超声处理对鲜切马铃薯中的营养成分产生的影响，旨在阐明超声处理技术应用到鲜切马铃薯保鲜的中可行
性。方法：分别采用Folin-Ciocaileu 比色法、考马斯亮蓝法、直接滴定法、指示剂滴定法、紫外分光光度计法测定总酚、蛋白质、还原
糖、可滴定酸和Vc 含量。结果：超声处理能够抑制贮藏后期的鲜切马铃薯的总酚升高、有利于还原糖和Vc 的保留，而对蛋白质、
可滴定酸含量变化的作用效果不明显。其中，25 ℃下300 Hz超声处理8 min 的鲜切马铃薯效果较好。结论：超声处理能有效保持
鲜切马铃薯的营养成分。 |
| 英文摘要: |
| Objective:In order to apply ultrasonic processing technology for fresh-cut potatoes, the changes of nutritional
compositions of fresh-cut potatoes processed by different ultrasonic processing was investigated.Methods:the contents of total phenol,
protein, reducing sugar, titratable acidity and vitamin C were analyzed using the relevant detection method.Results:Ultrasonic
Processing could efficiently reduce the contents of total phenol, increasing the content reducing sugar, and vitamin C . Protein and
titratable acidity were affected rarely. According to the results, the effects of ultrasonic processing on fresh-cut potato were slightly better
under 300 Hz ultrasonic treatments which continued 8 min at 25 ℃ .Conclusion:Ultrasonic processing could efficiently keep the
nutritional compositions of fresh-cut potatoes. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
