朝鲜蓟中多酚影响因素的研究  

Effects of Different Treatments on Polyphenols Contents in Different Parts of Artichoke

作　　者：张俊[1] 邵敏[1] 程绍南[1] 

机构地区：[1]浙江省农科院食品加工研究所,浙江杭州310021

出　　处：《食品科学》2009年第1期71-74,共4页Food Science

基　　金：浙江省科技厅重大项目(2005C12017);浙江省农业科学院重点实验室开放课题

摘　　要：朝鲜蓟是国外引进的蔬菜品种,其中富含多酚类抗氧化活性物质,具有多种保健功能。这些活性物质在朝鲜蓟不同的部位以及不同的采摘月份都会有一定的变化,多酚的含量叶>茎>花苞,老叶中含量比新叶多,而采后的处理,如烘干温度、贮存含水量、碱性条件都会影响多酚和绿原酸的含最,采用微波、乙醇浸泡、低温阴干可以降低多酚的损失。Artichoke is a vegetable rich in active polyphenols (mainly chlorogenic acid).Polyphenolic compositions in different parts of artichoke are different,and they vary with season.The order ofpolyphenols content is as follows (from most to least): leaf>stem>flower bud and the older leaves>new leaves.Treatments such as high temperature,alkaline condition and damp environment should be avoided,otherwise,the polyphenols,especially chlorogenic acid would be lost.Microwave pretreatment, ethanol immersion an...

关 键 词：朝鲜蓟 多酚 绿原酸 茎 叶 

分 类 号：S644.9[农业科学—蔬菜学]