农机化研究Issue(2)：157-160,4.
不同加工方式对苦瓜VC影响的试验分析
Experimental Analysis of Balsam Pear VC to Different Processing Methods
摘要
Abstract
Balsam pear is one of the main vegetable species in south of China ,because of its beauty ,taste,high nutritional value ,is increasingly favored by the vast number of consumers .In particular , the content of Vitamin C is very high , shapes,sowith the edible,medicinal,ornamental functions .But the effect of cooking conditions ,different methods to Vita-min C differ greatly in balsam pear.People lives to eat balsam pear in their daily ,all the nutrients(VC)loss is less,but it can not determine the cooking method suitable .This experiment was conducted to study the changes in various cooking process of balsam pear VC ,aims to explore the preservation rate of vitamin C was highest in what cooking conditions .Vita-min C has the strong reducibility ,an oxygen oxidation and decomposition ,in nertral and acidic conditions ,the blue dye re-duction of 2 ,6-dichloro meisoindigo phenol is colorless .Using this property , 2 ,6-dichloro meisoindigo phenol tritrated in content of vitamin C of samples ,obtained from the consumption of vitamin C .关键词
苦瓜/维生素C/烹饪方法Key words
balsam pear/Vitamin C/cooking method分类
轻工纺织引用本文复制引用
吴娜,冯永淼..不同加工方式对苦瓜VC影响的试验分析[J].农机化研究,2014,(2):157-160,4.基金项目
内蒙古呼和浩特市科技局重大科研项目 （）
