【摘要】 用臭氧水处理菠菜、小白菜、黄瓜三种蔬菜,测定不同处理时间各蔬菜中维生素C(VC)和胡萝卜素的含量,结果表明:随着处理时间的延长,蔬菜中还原型VC的含量明显下降,但总VC的含量维持不变;胡萝卜素的含量随着处理时间的延长,都有明显的下降。更多还原

【Abstract】 Use the ozone water to marinate the vegetables such as spinach, celery cabbage and cucumber, and then measure the vitamin c and carotene’s contents of different marinated times of the vegetables. The results are: along with the delay of marinated time, the content of the deoxidized vitamin c and carotene in the vegetables reducing evidently, but the total vitamin c content maintaining constantly.更多还原