| 植酸对腌芥菜的护色保鲜研究初报 |
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| 引用本文： | 赵玉生.植酸对腌芥菜的护色保鲜研究初报[J].河南工业大学学报(自然科学版),2001,22(2):95-97. |
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| 作者姓名： | 赵玉生 |
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| 作者单位： | 郑州轻工业学院食品工程系, |
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| 基金项目： | 河南省“九五”科技攻关项目(951061000) |
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| 摘 要： | 本文探讨了在不同条件下，异抗坏血酸、植酸保鲜液及其混合液的抗褐变和防霉能力。实验结果表明，异抗坏血酸在空气中几乎没有抑霉效果，真空状态下虽有较好的抑霉作用，但未能阻止腌芥菜明显褐变，而0.2%的植酸保鲜液在有氧或无氧的情况下，均表现出比较理想的抗褐变和防霉特性.
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| 关 键 词： | 异抗坏血酸 植酸保鲜剂 腌芥菜 |
| 文章编号： | 1671-1629(2001)02-0095-03 |
| 修稿时间： | 2000年8月30日 |
STUDY ON FRESH AND COLOUR PRESERVATION FOR PICKLED LEAF MUSTARD |
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| ZHAO Yu-sheng.STUDY ON FRESH AND COLOUR PRESERVATION FOR PICKLED LEAF MUSTARD[J].Journal of Henan University of Technology Natural Science Edition,2001,22(2):95-97. |
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| Authors: | ZHAO Yu-sheng |
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| Abstract: | The inhibiting effects of isoascorbic acid solution,phytic acid solution and their mixture on oxidative browning and mould for pickled leaf mustard in different conditions were investigated in this paper.Results show that in vacuum condition 2% isoascorbic solution could inhibit the growth of mould,but the oxidative browning was accelerated and in the presence of air it has no inhibitory effect on mould.However,phytic acid in both cases suggested the results for antioxidant and mould inhibitor. |
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| Keywords: | isoascorbic acid phytic acid preservative pickled leaf mustard |
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