不同泡制工艺对蔬菜硒富集和转化的影响

对白萝卜进行了先浸泡后发酵富硒工艺和直接富硒发酵工艺的比较研究 ,得出了富硒泡菜中总硒和有机硒的影响规律 .对比了消化前后的硒标准溶液工作曲线 ,确定了本试验条件下的泡菜发酵终点 ,讨论了不同的适宜泡制的蔬菜品种的差异对富硒的影响规律 ,得出了实用的富硒泡菜工艺参数 .

Effects of Different Fermentation Conditions on Selenium Combination in Several Pickled Vegetables

Several pickled vegetables (including Chinese cabbage ,radish, cucumber and lettuce ) were chosen for Se enrichment tests. The affecting curves on Se absorbing and converting ability in pickled radish have been obtained. The Se standard curve comparison between before- and after- digestions, the determination of fermentation termination and the effects of different varieties of vegetables on Se enrichment are discussed. On basis of above discussions, some practical technological parameters of Se-enriched pickled vegetables can be obtained.