臭氧水处理对蔬菜中维生素C和胡萝卜素含量的影响  

The Influences of the Vitamin C and Carotene’s Contents in the Vegetable Marinated by Ozone Water

作　　者：曲春香[1] 宋卫平[1] 许宏庆[1] 崔永华[1] 郁金芳[1] 胡晨靓[1] 

机构地区：[1]苏州大学生命科学学院生物科学系,江苏苏州215006

出　　处：《现代食品科技》2005年第2期80-81,共2页Modern Food Science and Technology

摘　　要：用臭氧水处理菠菜、小白菜、黄瓜三种蔬菜,测定不同处理时间各蔬菜中维生素C(VC)和胡萝卜素的含量,结果表明:随着处理时间的延长,蔬菜中还原型VC的含量明显下降,但总VC的含量维持不变;胡萝卜素的含量随着处理时间的延长,都有明显的下降。Use the ozone water to marinate the vegetables such as spinach, celery cabbage and cucumber, and then measure the vitamin c and carotene’s contents of different marinated times of the vegetables. The results are: along with the delay of marinated time, the content of the deoxidized vitamin c and carotene in the vegetables reducing evidently, but the total vitamin c content maintaining constantly.

关 键 词：蔬菜 VC 胡萝卜素 含量测定 臭氧 

分 类 号：TS207[轻工技术与工程—食品科学]