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目的:比较不同加工方法对白及中多糖含量的影响。方法:采用蒽酮-硫酸显色、紫外可见分光光度法测定不同加工方法白及样品的多糖含量。结果:不同加工方法对白及中多糖成分含量有一定的影响,多糖含量依次为:鲜白及去皮切片>蒸20min去皮切片>煮20min去皮切片。结论:鲜白及采用去皮、切片、60℃烘干方法加工其多糖含量最高。
Objective: To compare the effects of different processing methods on the contents of polysaccharides and white. Methods: Anthrone-sulfuric acid colorimetry and ultraviolet-visible spectrophotometry were used to determine the contents of polysaccharides in different processing methods. Results: Different processing methods had some effects on the content of polysaccharides and white polysaccharides. The content of polysaccharides were as follows: fresh white and peeled slices> steamed slices for 20min> peeled slices for 20min. Conclusion: Fresh white and peeled, sliced and dried at 60 ℃ have the highest polysaccharide content.