摘要
以苦瓜为原料研究了微波处理对其品质的影响。结果表明,微波处理功率和时间控制在适当范围时,苦瓜叶绿素和总糖含量变化不大,但当微波处理功率过高和时间过长后,苦瓜叶绿素和总糖含量下降速度加快。微波处理会导致Vc含量下降,但对苦瓜总氨基酸及各种氨基酸的含量影响不明显,对苦瓜总酸的影响也比较小。
The effects of microwave treatment on quality of Momordica Charantia L were studied. The results showed that the contents of chlorophyll and total sugar showed tittle changes when microwave power and time were eontrolled in suitable ranges. And higher microwave power and longer treatment time may greatly decrease the contents of chlorophyll and total sugar. It was also found that microwave treatment would lead to the reduction of vitamin C, while showed no effect on contents of amino acids and total acids.
出处
《现代食品科技》
EI
CAS
2009年第11期1250-1253,共4页
Modern Food Science and Technology
基金
广东省自然科学基金团队资助项目(粤科基办字20066号)
广东省自然科学基金资助项目(06025363)
关键词
苦瓜
微波
品质
Momordica Charantia L
microwave
quality
