Effect of fruit and vegetable washing machine on nutrients in vegetables
Using spinach,carrot,tomato and broccoli as materials,using electrolytic water technology of fruit and vegetable washing machine,choosing different cleaning time and temperature,using single factor analysis to investigate the loss of vegetable nutrients.The results showed that the longer the cleaning time,the greater the degree of destruction of nutrients in vegetables.When the cleaning temperature of fruit and vegetable washing machine is 15℃,the folic acid retention rate is the largest;At 20℃,the retention rate of vitamin C,beta-carotene and antioxidant active substances hydroxyl free radical in vegetables is the largest.Under the same treatment temperature and time of fruit and vegetable washing machine,for different categories of vegetables,the impact on vitamin C of spinach is greater,impact on folic acid of broccoli and content of hydroxyl free radicals and beta-carotene of broccoli is greater.From the perspective of comprehensive nutrition,when using the fruit and vegetable washing machine,cleaning temperature should be selected at 20℃,and cleaning time should be selected for 10～15 minutes with the highest nutrient retention rate in vegetables.
fruit and vegetable washing machineloss of nutrientsvitamin Cfolic acidbeta-carotenehydroxyl radical
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万方数据
