干燥前预处理对沙芥叶片品质的影响

张凤兰; 杨忠仁; 郝丽珍

Effect of preconditioning on quality of leaves of Pugionium cornutum (L.) Gaertn before drying

View Fulltext View/Add Comment Download reader

DOI：10.7606/j.issn.1000-7601.2012.02.44

Key Words: P.cornutum (L.) Gaertn leaf preconditionings before drying quality

Author Name	Affiliation
ZHANG Fenglan	College of Agronomy, Inner Mongolia Agricultural University Inner Mongolia Key Laboratory of Germplasm and Germplasm Enhancement of Wild and Special Vegetables, Hohhot 010019, China
YANG Zhongren	College of Agronomy, Inner Mongolia Agricultural University Inner Mongolia Key Laboratory of Germplasm and Germplasm Enhancement of Wild and Special Vegetables, Hohhot 010019, China
HAO Lizhen	College of Agronomy, Inner Mongolia Agricultural University Inner Mongolia Key Laboratory of Germplasm and Germplasm Enhancement of Wild and Special Vegetables, Hohhot 010019, China

Hits: 410

Download times: 300

Abstract:

The content of the main reserve substance, vitamin and amino acid of Pugionium cornutum leaf in different drying methods were measured with conventional physiological ways and high performance liquid chromatography to evaluate the effect of preconditioning on quality of leaves of P. cornutum before drying. The results showed that: the contentof V_B5 and the retention ratio of protein, fat, soluble sugar and carotenoid in salting treatment were lower than in other preconditionings, however, the contents of these elements in the method of de-enzyming at high temperature were higher than in preconditionings; The content of glutamic acid was higher than other amino acids in a ll preconditionings except drying in the shade, the content of essential amino acid were the highest in 5 minutes of de enzyming with microwave then drying in the shade, it was 38.92%, and the SRC in de-enzyming at high temperature was hi gher than in other preconditionings, it was 83.76, so the maximum nutritive loss were found in the method of salting and drying in the shade, and the recommended drying method for the P.cornutum leaf was de enzyming with microwave for 5 mi n or de-enzyming at high temperature and then drying in a shade.