保存时间及温度对藠头不同部位中硫代亚磺酸酯含量的影响  

Effect of storage time and temperature on thiosulfinates concentration in different parts of Allium Chinese G.Don

作　　者：刘华[1] 赵利[1] 苏伟[1] 孙笑颜[1] 王海清[1] 袁美兰[1] 

机构地区：[1]江西科技师范学院生命科学学院,江西南昌330013

出　　处：《食品工业科技》2012年第1期100-102,共3页Science and Technology of Food Industry

基　　金：江西省教育厅2009年度科技计划项目(GJJ09303)

摘　　要：用分光光度法检测藠头各部位硫代亚磺酸酯的含量,并研究保存时间及温度对藠头各部位中硫代亚磺酸酯保留的影响。结果表明,藠头各部位均含有较高的硫代亚磺酸酯,但在粉碎之后含量随时间增长迅速降低,并未见明显的储存温度对硫代亚磺酸酯保留量的影响。The thiosulfinates concentration of different parts of Allium Chinese G.Don was detected with spectrophotometric assay method.And the effect of storage time and temperature on thiosulfinates concentration in juice,which was made from different part of Allium Chinese G.Don,was investigated.The results showed high thiosulfinates concentration rapidly reduced after smashed in all parts of Allium Chinese G.Don,but no significant connection between thiosulfinates concentration and store time and temperature was observed.

关 键 词：藠头 硫代亚磺酸酯 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]