[1]王晓婧.多酚提取物与维生素C对泡菜发酵的影响王晓婧[J].中国调味品,2019,(10):105-107.
Effects of Polyphenol Extracts and Vitamin C in Pickles Xiaojing Wang[J].CHINA CONDIMENT,2019,(10):105-107.
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多酚提取物与维生素C对泡菜发酵的影响王晓婧()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年10期
- 页码:
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105-107
- 栏目:
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- 出版日期:
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2019-10-20
文章信息/Info
- Title:
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Effects of Polyphenol Extracts and Vitamin C in Pickles Xiaojing Wang
- 作者:
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王晓婧
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- 文献标志码:
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A
- 摘要:
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本文通过对11篇泡菜发酵论文进行数据挖掘，讨论在泡菜发酵过程中添加多酚提取物和维生素C对亚硝酸盐和pH值的影响。结果显示添加多酚提取物和维生素C都可以降低泡菜发酵过程中亚硝酸盐的峰值浓度和最终浓度，但是最终浓度与空白对照组无显著差异。通过对不同种多酚提取物作用的分析，对泡菜发酵时应选择的多酚提取物种类做出推荐。
- Abstract:
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This thesis was taken with data mining in 11 pickle fermentation papers. It aimed to disscus the effect of polyphenol extract s and vitamin C on nitrite and pH during the fermentation of pickles. The results showed that the addition of polyphenol extracts and vitamin C could reduce the peak concentration and the final concentration of nitrite during the fermentation of pickles but the final concentration of nitrite was not significantly different from the control group. The suitable of polyphenol extracts for pickles fermentation was recommended by analyzing the peculiarity of different polyphenol extracts.
更新日期/Last Update:
2020-07-27