| 刺嫩芽、蕨菜加工过程中叶绿素含量变化 |
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| 引用本文： | 张学义,金建丽,于爽,张晶,安文和,幺宏伟,谢晨阳,冯磊.刺嫩芽、蕨菜加工过程中叶绿素含量变化[J].林业科技,2008,33(6). |
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| 作者姓名： | 张学义 金建丽 于爽 张晶 安文和 幺宏伟 谢晨阳 冯磊 |
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| 作者单位： | 1. 黑龙江省林副特产研究所,黑龙江省林副产品研发重点实验室,牡丹江,157011
2. 牡丹江师范学院,黑龙江,牡丹江,157012 |
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| 基金项目： | 黑龙江省自然科学基金 |
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| 摘 要： | 采用"分光光度法"分别测定刺嫩芽、蕨菜加工过程中各阶段叶绿素含量的结果表明,蕨菜鲜样、第1次腌制、第2次腌制、成品的叶绿素含量分别是328.41、88.95、90.60、47.73ng/g,刺嫩芽鲜样、第1次腌制、第2次腌制、成品的叶绿素含量分别是482.05、157.96、111.14、62.41ng/g。
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| 关 键 词： | 叶绿素 吸光度 刺嫩芽 蕨菜 |
Chlorophyll Content Change during Processing Process of Aralia elata and Pteridum aquilinum var.Catiusculam |
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| ZHANG Xueyi.Chlorophyll Content Change during Processing Process of Aralia elata and Pteridum aquilinum var.Catiusculam[J].Forestry Science & Technology,2008,33(6). |
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| Authors: | ZHANG Xueyi |
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| Abstract: | Take "the spectrophotometric method" to determine the chlorophyll content and in the gathering processing process in various stages sample of Aralia elata and Pteridum aquilinum var.Catiusculam.The fresh thorn shoot and the bracken undergo two souse processing,finally arrives at the end product.The bracken from the fresh type to the end product chlorophyll content respectively was 328.41,88.95,90.60 and 47.73ng/g.Punctures the shoot from the fresh type to the end product chlorophyll content respectively was 482.05,157.96,111.14 and 62.41ng/g. |
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| Keywords: | Chlorophyll Extinction Aralia elata Pteridum aquilinum var Catiusculam |
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