含锌复绿剂对蕨菜复绿工艺及锌含量变化研究

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400μg/mL，复绿后锌含量为21.84μg/g，较复绿前增加145.7%。%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 400μg/mL, and getting the content of zinc after green complex was 21.84μg/g. To compare with before the zinc content is increased 145.7%.