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投稿时间：2015-01-14
投稿时间：2015-01-14
中文摘要: 采用含锌复绿剂对于腌制蕨菜进行复绿，应用色差仪判定复绿效果，利用火焰原子吸收分光光度计测定腌制 蕨菜复绿前后锌元素含量。试验结果表明，复绿剂氯化锌的最佳复绿条件：烫漂温度 95 ℃、烫漂时间 4 min、复绿剂浓度 400 μg/mL，复绿后锌含量为 21.84 μg/g，较复绿前增加 145.7 %。
Abstract:Using zinc complex green agent for salted bracken are green complex，and application of the Color Flex to determine the green complex effect. The zinc content was determined by flame atomic absorption spec－ trophotometer measure the salted bracken complex green before and after. The text results showed that the zinc chloride green complex agent optimum process conditions of blanching temperature 95 ℃， blanching time 4 min， green complex agent concentration 400 μg/mL， and getting the content of zinc after green complex was 21.84 μg/g. To compare with before the zinc content is increased 145.7 %.
keywords: green complex agent bracken zinc content
文章编号：201606010 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| WANG Jue-qi， WEN Lian-kui* | The Zinc Complex of Green Agent for the Bracken Green Complex Process and Zinc Content Change Research |
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