CAJ | 학술논문

为了探明磁化水对两种豆类芽菜（小明绿和大红袍）VC含量的影响，利用2，6-二氯靛酚（DIP）滴定法测定自来水和磁化水培养芽菜的VC含量。结果表明：芽菜中VC含量总体上随培养时间的延长呈现先增加后下降的趋势；磁化水使芽菜在生长过程中的VC含量上升速度加快；在适合食用的培养阶段显著提高了VC含量；对大红袍芽菜VC含量的影响比小明绿芽菜的影响显著。说明利用磁化水可较快培养得到高VC含量的食用豆类芽菜，并可增加人们日常VC的摄入量。
위료탐명자화수대량충두류아채（소명록화대홍포）VC함량적영향，이용2，6-이록전분（DIP）적정법측정자래수화자화수배양아채적VC함량。결과표명：아채중VC함량총체상수배양시간적연장정현선증가후하강적추세；자화수사아채재생장과정중적VC함량상승속도가쾌；재괄합식용적배양계단현저제고료VC함량；대대홍포아채VC함량적영향비소명록아채적영향현저。설명이용자화수가교쾌배양득도고VC함량적식용두류아채，병가증가인문일상VC적섭입량。
In order to investigate the effects of magnetized water on VC contents in two bean sprouts,Xiaominglv and DahongpaoVC contents during the process of sprout culture were measured by using 2,6-dichloroindophenol (DIP)titrimetric method. As the culture time extended,and the VC contents in sprouts presented first increased and then decreased trend on the whole. The results indicated that the magnetized water could expedite the pace of VC increasing as sprouts growing,and the significantly increased VC contents at the suitable eating time. During the growth processes of sprouts,the magnetized water had more significant effects on VC contents of Xiaominglv sprouts than those of Dahongpao sprouts. The results showed that the magnetized water could culture the edible bean sprouts faster with more VC content,and increase the daily VC intake.