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中国农学通报

中国农学通报 ›› 2014, Vol. 30 ›› Issue (30): 101-105.doi: 10.11924/j.issn.1000-6850.2014-1402

所属专题： 园艺

• 农学 农业基础科学 • 上一篇    下一篇

荠菜烫漂工艺的研究

姜永平,宋益民,袁春新   

  1. 江苏沿江地区农业科学研究所,江苏沿江地区农业科学研究所,江苏沿江地区农业科学研究所
  • 收稿日期:2014-05-15 修回日期:2014-05-15 接受日期:2014-08-26 出版日期:2014-10-31 发布日期:2014-10-31
  • 通讯作者: 姜永平
  • 基金资助:
    南通市农业科技创新重大专项“都市型现代农业技术集成创新与示范”(XA2011007)

Study on Blanching of Capsella bursa-pastoris

  • Received:2014-05-15 Revised:2014-05-15 Accepted:2014-08-26 Online:2014-10-31 Published:2014-10-31

摘要： 为探寻荠菜的烫漂工艺，使用不同烫漂方法处理荠菜，分析叶绿素、维生素C的含量以及过氧化物酶相对活性。结果表明，随着烫漂温度上升或者时间延长，荠菜叶绿素含量、维生素C含量和POD酶相对活性均不断降低；使用响应面法对荠菜烫漂参数进行优化，得出烫漂温度98℃、烫漂时间71.34 s 为最佳组合，此时荠菜叶绿素含量为111.70 mg/100 g、POD 酶相对活性为8.20%、维生素C 含量为26.33 mg/100 g。

关键词: DEM, DEM

Abstract: In order to explore the blanching process of Capsella bursa- pastoris , the author used different blanching methods to analyze chlorophyll content, vitamin C content and relative activity of peroxidase. The results showed that, with blanching temperature rise or time prolonged, the content of chlorophyll, shepherd’s purse vitamin C content and POD enzyme activity were all decreased. The use of response surface methodology (RSM) bleaching parameters on the shepherd’s purse hot was optimized, the blanching temperature of 98℃ and blanching time of 71.34 s was the best combination, in which the content of chlorophyll was111.70 mg/100 g, relative activity of POD enzyme was 8.20% and the content of vitamin C was 26.33 mg/100 g.