果蔬清洗机对蔬菜中营养物质的影响
Effect of fruit and vegetable washing machine on nutrients in vegetables
白佳丽 1崔思琪 1张瀚文 1李雨鑫 1古昕雨 1雷虹 1李文辉1
作者信息
- 1. 黑龙江大学 生命科学学院,哈尔滨 150080;黑龙江大学 农业微生物技术教育部工程研究中心,哈尔滨 150080;黑龙江大学 黑龙江省寒地生态修复与资源利用重点实验室,哈尔滨 150080
- 折叠
摘要
以菠菜、胡萝卜、番茄和西兰花4 种常见代表类型蔬菜为材料,使用电解水技术的果蔬清洗机,选择不同清洗时间和温度,利用单因素分析对蔬菜营养物质损失进行试验研究.结果表明:清洗时间越长,清洗机对蔬菜中的营养成分破坏程度越大;果蔬清洗机在清洗温度为15℃时,叶酸保留率最大;20℃时果蔬清洗机对蔬菜中维生素C、β-胡萝卜素以及抗氧化活性物质羟自由基保留率最大;在果蔬清洗机相同处理温度和时间下,对于不同类别蔬菜,对菠菜维生素C、西兰花叶酸、西兰花的羟自由基和β-胡萝卜素含量影响较大;在使用果蔬清洗机时应该选择清洗温度为20℃,清洗时间为10～15 min,蔬菜中营养物质保留率最高.
Abstract
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.
关键词
果蔬清洗机/营养物质损失/维生素C/叶酸/β-胡萝卜素/羟自由基Key words
fruit and vegetable washing machine/loss of nutrients/vitamin C/folic acid/beta-carotene/hydroxyl radical引用本文复制引用
基金项目
国家科技支撑计划(2011BA4D35B06)
黑龙江省自然科学基金(C2015023)
黑龙江省森林工业总局科技项目(sgzjY2015016)
出版年
2024
NETL
NSTL
万方数据