摘要
为研究黄秋葵泡菜泡制过程中主要成分变化规律,以黄秋葵嫩果为试验材料,研究了泡制过程中有机酸、VC、粗纤维、总糖、多糖和亚硝酸盐含量的变化规律。结果表明,在泡制过程中黄秋葵泡菜的有机酸含量从0.02%增加到0.04%;VC含量从0.41 mg/100 g逐步降低到0.33 mg/100 g;粗纤维含量从3.00 mg/100 g增加到8.37 mg/100 g;总糖和多糖的含量分别从30.40%逐步降低到13.01%,从3.20%逐步降低到1.52%;亚硝酸盐含量随泡制先增加到1.29 mg/kg(泡制3 d)后迅速降低至0.80 mg/kg(泡制7 d)。
In order to research the change law of the main components in the pickled period of okra pickle,the variance of organic acid, VC, crude fiber, total sugar, polysaccharide and nitrite in okra tender fruit pickled are investigated. The results show that during the pickled period, the organic acid content increases from 0.02% to 0.04%, the VC content decreases from 0.41 mg/100 g to 0.33 mg/100 g,the crude fiber content increases from 3.00 mg/100 g to 8.37 mg/100 g,the total sugar and polysaccharide content decreases from 30.40% to 13.01% and from 3.20% to 1.52% separately,and the nitrite content increases to 1.29 mg/kg（pickled for 3 days）,and then quickly decreases to 0.80 mg/kg（pickled for 7 days）.
作者
练冬梅
姚运法
赖正锋
袁志杰
洪建基
LIAN Dongmei YAO Yunfa LAI Zhengfeng YUAN Zhijie HONG Jianji(Subtropical Agriculture Research Institute, Fujian Academy of Agricultural Sciences, Zhangzhou, Fujian 363005, China Institute of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China)
出处
《农产品加工（下）》
2017年第1期35-36,39,共3页
Farm Products Processing
基金
福建省公益类项目"黄秋葵主要功能成分分析及其功效研究"(2016R1012-1)
福建省公益类项目"黄秋葵高多糖种质资源筛选与利用"(2015R1013-8)
福建省农业科学院科技创新团队PI项目"原生蔬菜种质创新及其品种选育"(2016PI-1)
福建省农业科学院科技创新项目"黄秋葵休闲保健产品制作工艺与主要成分变化研究"(2015CX-15)
关键词
黄秋葵泡菜
成分
变化
okra pickle
composition
variance
