【作者】 张俊； 邵敏； 程绍南；

【Author】 Jun Zhang Min Shao Shaonan Cheng (Research Institute of Food Processing,Zhejiang Academy of Agricultural Sciences,Hangzhou,310021)

【机构】 浙江省农科院食品加工研究所；

【摘要】 朝鲜蓟是国外引进的蔬菜品种,其中富含多酚类抗氧化活性物质,具有多种保健功能。这些活性物质在朝鲜蓟不同的部位以及不同的采摘月份都会有一定的变化,而采后的处理,如烘干温度、贮存含水量、pH 值都会影响多酚和绿原酸的含量,采用微波或溶剂浸泡可以降低这些影响。更多还原

【Abstract】 Artichoke is a vegetable introduced from abroad,rich in active polyphenol mainly chlorogenic acid.The polyphenol in artichoke distributes differently and varies with the seasons. Treatments such as drying temperature,pH value,moisture content,affect the polyphenol, especially chlorogenic acid and microwave pretreatment and liquor immersion could reduce the polyphenol losses.更多还原