为了比较分析电生功能水(electrolyzed functional water,EFW)对蔬菜质构及营养品质的影响,以甘蓝、西兰花、彩椒为研究对象,测定了不同清洗时间下3种蔬菜的质构特性和维生素C(VC)、可溶性蛋白、可溶性总糖含量。结果表明,甘蓝茎和叶的平均硬度、紧实度、脆性,西兰花花茎的皮硬度、内部平均硬度、紧实度、脆性以及彩椒正面的紧实度、硬度和反面的紧实度、脆性在5~25 min不同清洗时间内,均无显著差异(P>0.05),即EFW清洗对3种蔬菜质构特性无显著影响;EFW清洗过程对甘蓝的VC和西兰花的可溶性蛋白造成较大损失,与未清洗时相比,清洗20 min甘蓝VC和西蓝花可溶性蛋白分别减少20.26%和32.23%,对甘蓝的可溶性蛋白、可溶性总糖,西兰花的VC、可溶性总糖以及彩椒的VC、可溶性蛋白、可溶性总糖造成损失较小,与未清洗时相比,清洗20 min损失低于20%。研究显示,采用EFW清洗甘蓝、西蓝花、彩椒,能保持蔬菜质构特性及大部分营养物质,该清洗方式具有良好的推广价值。
The influence of electrolyzed functional water(EFW)on the texture and nutritional quality of vegetables were discussed in this study. Taking cabbage,broccoli,bell pepper as the materials,the texture characteristics and the contents of vitamin C,total soluble protein and total soluble sugar of three kinds of vegetables treated with different cleaning time were determined. The results showed that there was no significant difference in the texture characteristics of cabbage,broccoli and bell pepper in different cleaning times (P>0.05). However,EFW cleaning for 20 minutes,the vitamin C of cabbage and soluble protein of broccoli decreased by 20.26% and 32.23%,respectively. And the reduction of the contents of soluble protein and total soluble sugar in cabbage,vitamin C and total soluble sugar in broccoli,vitamin C and soluble protein and total soluble sugar in bell pepper were less than 20%.
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