关键词: 甘薯嫩叶, Vc含量, 加工

Abstract:

The content of vitamin C in sweet potato tender leaves was determined under different storage conditions and processing methods by colorimetry. Generally, the nutrition value of potato leaves decreased after plucking, which could be reduced by low temperature storage including refrigeration and freezing. Vitaminc content in fresh leaves reached 26.48 mg/100g and was 15.96 mg/100g after 9 days storage at 6 ℃. Drying and pickling led to the great loss of vitamin C. The optimal drying technology, therefore, was drying at high temperature for very short time and the residual vitamin C in leaves was 16.85 mg/100g when drying at 160℃ for 50 seconds. Addition of suitable sauces like vinegar and sugar was able to reduce loss of Vitamin C during cooking process.

Key words: young leaves of sweet potato, VC content, process