CAJ | 학술논문

为了促进香椿的综合开发利用，比较了新鲜香椿经过12种不同处理方法后其维生素C、维生素E、多糖、多酚、亚硝酸盐的含量变化。结果表明：不同处理后5种成分的含量比新鲜香椿中的含量均有所下降，亚硝酸盐在加热情况下，随加热时间延长含量降低，用盐水泡制后其含量随时间的增长而呈现先增加后减少的趋势。加热5 min及5％的食盐水浸泡0．5 h相对其它处理维生素C、维生素E、多糖、多酚含量较高，说明这两种方法处理后在降低亚硝酸盐的含量同时能相对保存其它4种成分的含量，建议选择加热5 min和5％食盐水浸泡0．5h处理香椿解除亚硝酸盐的危害。
위료촉진향춘적종합개발이용，비교료신선향춘경과12충불동처리방법후기유생소C、유생소E、다당、다분、아초산염적함량변화。결과표명：불동처리후5충성분적함량비신선향춘중적함량균유소하강，아초산염재가열정황하，수가열시간연장함량강저，용염수포제후기함량수시간적증장이정현선증가후감소적추세。가열5 min급5％적식염수침포0．5 h상대기타처리유생소C、유생소E、다당、다분함량교고，설명저량충방법처리후재강저아초산염적함량동시능상대보존기타4충성분적함량，건의선택가열5 min화5％식염수침포0．5h처리향춘해제아초산염적위해。
In order to promote the comprehensive development and utilization of Toona sinensis (A .Juss .) Ro‐em ,the five components of the vitamin C ,vitamin E ,polysaccharides ,polyphenols and nitrite content were com‐pared with fresh Toona sinensis (A .Juss .) Roem after 12 kinds of different processing method .The results showed that after 12 kinds of different processing method five components content decreased in comparison with fresh Toona content ,except for nitrite content ,content of other components showed downward trend .The nitrite in the heating case ,with heating time extended content decreased ,after saline infusion with the time ex‐tended the content showed first increased and then decreased trend .The content of vitamin C ,vitamin E ,poly‐saccharide ,polyphenol was higher under heating for 5 min and 5% salt water immersion 0 .5 h ,indicated that these two methods could reduce the content of nitrite and keep the content of the other four components ,and that suggested that processing of Toona sinensis was heating for 5 min and 5% salt water immersion 0 .5 h .