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以火山粉葛为试材,采用不同贮藏时间和贮藏方式(普通贮藏和包裹保鲜贮藏)处理,测定粉葛含水量、总黄酮、可溶性糖、淀粉、粗纤维等常见成分含量,研究了粉葛贮藏效果的差异。结果表明:包裹保鲜贮藏法有效延缓了葛根霉变过程,能保持较好品质,对前期水分、淀粉、可溶性糖以及总黄酮等成分的含量降低有较好的延缓效果。可见,包裹保鲜贮藏法贮藏效果显著好于普通贮藏,贮藏期在2个月以内为佳。
The contents of common constituents such as water content, total flavonoids, soluble sugar, starch and crude fiber in Pueraria lobata were determined with different storage time and storage methods (ordinary storage and wrapped preservation) Differences in storage effects. The results showed that the method of preservation and storage of parcels effectively delayed the development of kudzu mildew, maintained better quality and delayed the decrease of moisture, starch, soluble sugar and total flavonoids. Can be seen that the preservation of fresh storage package was significantly better than the average storage, storage period of 2 months or less better.