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以食用菌培养料为试材,采用紫外分光光度法,研究了程序升温(100℃下用50~60min,间隙式抽真空,将釜内的压力抽成-0.05~-0.06MPa,用12~15min升温使釜内达到121℃,压力0.11MPa保温90min,关闭蒸汽,杀菌结束)与常规灭菌15h(100℃)和一般高压灭菌方法灭菌1.5~2.0h(121℃)对食用菌培养料中叶酸、烟酸、维生素C、维生素B1含量的影响。结果表明:阶梯式高压灭菌工艺培养料中的叶酸、烟酸、维生素C、维生素B1含量损失少于常压灭菌方法灭菌及一般高压灭菌方法灭菌。
The edible fungus culture material was used as test material, and the temperature was raised by UV spectrophotometry (50 ~ 60min at 100 ℃, the gap was evacuated, the pressure in the autoclave was pumped to -0.05 ~ -0.06MPa, 15min heating to make the kettle to 121 ℃, pressure 0.11MPa holding 90min, turn off the steam, sterilization end) and conventional sterilization 15h (100 ℃) and general sterilization sterilization method of 1.5 ~ 2.0h (121 ℃) for edible fungus culture The material of folic acid, niacin, vitamin C, vitamin B1 content. The results showed that the content of folic acid, nicotinic acid, vitamin C and vitamin B1 in the stepwise autoclave culture material was less than that of the method of sterilization by ordinary pressure sterilization and sterilization by the general method of autoclaving.