| 紫色辣椒与黄瓜、芥菜混合泡制中某些品质指标的变化 |
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| 引用本文： | 隋益虎,张子学,胡能兵,王霞.紫色辣椒与黄瓜、芥菜混合泡制中某些品质指标的变化[J].安徽科技学院学报,2007,21(6):33-37. |
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| 作者姓名： | 隋益虎 张子学 胡能兵 王霞 |
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| 作者单位： | 安徽科技学院,植物科学学院,安徽,凤阳,233100;南京农业大学,作物遗传与种质创新国家重点实验室,江苏,南京,210094;安徽科技学院,植物科学学院,安徽,凤阳,233100 |
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| 基金项目： | 安徽省科技厅重点自然科学基金 |
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| 摘 要： | 为了检测紫色辣椒新品种在加工过程中的品质,以绿色辣椒为对照,分别与黄瓜、芥菜等配料进行6个处理组合的泡制试验,测定各处理卤汁的pH值变化及各组份的原花青素、VC、硝酸盐、亚硝酸盐含量.结果表明:各处理卤汁pH先降低后趋向稳定;各组份间原花青素、VC含量达(极)显著差异;硝酸盐含量随泡制时间持续下降,亚硝酸盐先升高,后下降.具有紫色辣椒组份的处理,其pH略大于绿色辣椒;其辣椒、黄瓜及芥菜的原花青素、VC含量都高于绿色辣椒,而硝态氮和亚硝酸盐含量均低于绿色辣椒.具有紫色辣椒组份的处理,其黄瓜或芥菜的营养品质及风味有了一定改善.
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| 关 键 词： | 辣椒 黄瓜 芥菜 泡制 品质指标 |
| 文章编号： | 1673-8772(2007)06-0033-05 |
| 修稿时间： | 2007年10月20 |
Changes of some Quality Indexes in the Process of Purple Chili mix- pickled with Cucumber or Mustard |
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| SUI Yi-hu,ZHANG Zi-xue,HU Neng-bing,WANG Xia.Changes of some Quality Indexes in the Process of Purple Chili mix- pickled with Cucumber or Mustard[J].Journal of Anhui Science and Technology University,2007,21(6):33-37. |
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| Authors: | SUI Yi-hu ZHANG Zi-xue HU Neng-bing WANG Xia |
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| Abstract: | In order to test the quality of novel purple chili variety in process,we mixed under-groun fruits of purple chili with cucumber,leaf mustard,using green one as a check,to form six treatment combinations,and determined the change of related quality indexes.The result showed that pH value of salty solution became stable after a short decrease and there existed significant difference in vitamin C,procyanidins contents between components in all treatments,and nitrate contents kept diminishing while nitrite increased before decrease.pH values of salty solution,vitamin C and procyanidins contents in treatments with purple chili fruit component were higher than that with green chili component,while their nitrate and nitrite contents were lower than that of green chili.Therefore,we concluded that the nutritional and flavorful qualities of components of cucumber fruits or mustard leaves were improved to some extent owing to purple chili addition. |
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| Keywords: | Chili Cucumber Mustard Pickle Quality index |
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