【摘要】 研究了刺儿菜在0～4℃的低温贮存条件下,不同贮存时间对其氨基态氮、总酸性物质、可溶性糖、Vc、硝酸盐、亚硝酸盐含量的影响。结果表明:刺儿菜中总酸性物质含量在贮存的第1d下降很快,贮存的1～3天没有明显变化,贮存3d以后有缓慢增加的趋势。可溶性糖含量在贮存的第1天达到高峰,以后逐渐下降。维生素C含量随贮存天数的增加而降低;氨基态氮和硝酸盐含量随贮存天数的增加而增加;亚硝酸盐含量在贮存的第1d时达高峰,贮存到第3d时达到低峰,以后又逐渐增加。更多还原

【Abstract】 It studied effect of storage on quality of herba cephalanoporis during storage at low temperature. The results showed that the contents of acid,soluble sugar and Vc reduced in the first day,and didn’t change till 3 days,after 3 days it has tendency to increase gradually. The contents of soluble sugar is maximum in the first day and decreases gradually after 1 day. The contents of vitamine C decreases when storage is longer. The content of amino-N and nitrate increased during storage, the concentration of natrate led to peak at first day and was minimum at third day respectively and will increase gradually after 3 days.更多还原