苦菜经微波处理后营养成分分析

Nutrition Constituent Analysis of Patrinia Villosa(PV) Under the Microwave

摘要: 主要研究了苦菜采用微波处理后营养成分的变化情况,并与漂烫法进行比较.结果表明:叶绿素、糖、维生素C、蛋白质、钙的含量降低率(与新鲜苦菜相比)分别为:8.2%、27.5%、55.1%、2.2%、2.3%;而漂烫法5种含量的降低率分别为:46.9%、47.5%、99%、11.1%、16.1%.

Abstract: This paper mainly investigated parts of quality change of Patrinia Villosa(PV) under the microwave,compared with blanching.The lossing of chlorophyll,saccharide,vitamin C,protein and Ca~(2+) were 8.2%,(27.5%),55.1%,2.2%,4.3% respectively,compared with 46.9%,47.5%,99%,11.1%,16.1%,respectively by blanching.