| 新型果蔬保鲜剂的研究 |
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| 引用本文： | 卢凌彬,孟方.新型果蔬保鲜剂的研究[J].广州化学,2002,27(3):33-36. |
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| 作者姓名： | 卢凌彬 孟方 |
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| 作者单位： | 中南大学化学化工学院,湖南,长沙,410083 |
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| 摘 要： | 采用从香樟树叶子中提取出的提取液配制成ZLA保鲜剂。经实验证明,ZAL对西红柿、青椒等果蔬具有明显的护色保鲜效果,能大幅度提高果蔬的储存期,保持果蔬原有风味和营养成分。
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| 关 键 词： | 樟树叶 果蔬 天然护色保鲜剂 |
| 文章编号： | 1009-220X(2002)03-0033-04 |
| 修稿时间： | 2002年4月5日 |
The New-Typed Preservatives of Fruits and Vegetables |
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| LU Ling-bin,MENG Fang.The New-Typed Preservatives of Fruits and Vegetables[J].Guangzhou Chemistry,2002,27(3):33-36. |
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| Authors: | LU Ling-bin MENG Fang |
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| Abstract: | ZLA preservation is made from the extract which is extracted from leaves of camphor trees. It proved that it had the preservative and fade proof protecting-tint ability, could prolong the storage period of fruits and vegetables, and reserve the original flavors and nutritive ingredients. |
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| Keywords: | leaves of camphor trees fruits and vegetables natural protecting-tint preservatives |
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