Study On The Changes And The Content Of Copper, Zinc Effects On Bracken Green Maintaining And Green Complex Process

Bracken(Pteridium aquilinum var.latiusculum)is a kind of wild vegetables in China. It is located in southern, northwest, northeast and other regions of China. In Jilin Province, mainly distributed in Changbai Mountain mountains. Because of its harvest time is short, and not fresh, many dried or pickled or directly processed into soft tinned. Also after desalination and green complex processed into canned for sales. In this paper, the study was on the problem of copper and zinc contents of bracken green protecting and green complex, and also the element content changes of green process influence. The method was the fresh bracken would directly conduct the green protecting test, another salted bracken would conduct the green complex test. And through the chromatic instrument for its color to determine optimal process. Using flame atomic absorption spectorphotometric to determine the copper and zinc content of fresh and salted bracken by green protecting text and complex green text before and after. According to the determination result further to determine the optimal process test. After testing can be made as follows:1 Copper acetate and zinc chloride were haven complex green function for fresh and salted bracken, and the effect can be close to that of fresh bracken. Through orthogonal test of copper acetate for fresh bracken green maintaining concluded, the optimum process conditions of blanching temperature 90℃, blanching time 4min, green protecting agent concentration 200μg/m L. And the orthogonal design experiments for salted green bracken complex, the optimum process conditions of blanching temperature 95℃, blanching time 8min, green complex agent concertration 200 μg/m L. Zinc chloride also had the same texts for fresh and salted bracken, the orthogonal experiment results on optimal green maintaining technology is at the temperature of 85 ℃, the concentration of green protecting liquid was 250 g/m L conditions, blanching 5min. The optimal green complex process for blanching temperature of 95 ℃, blanching time 4min, green complex agent concentration of 400 μg/m L.2 By flame absorption spectrophotometric determining, the copper content of fresh bracken was 3.96mg/kg, the zinc content was 15.33mg/kg; the copper content of after desalting the salted bracken was 2.08mg/kg, the zinc content was 8.89mg/kg. After copper acetate complex green and green maintaining to the fresh and salted bracken, the copper content was increased. From the results we can see that the copper content in the salted bracken increased obviously, and that six groups’ results of the nine groups were higher than those of limited national standards of the salted bracken orthogonal test. And the zinc chloride complex green and green maintaining to the fresh and salted bracken, the zinc content was also increased. Three groups of the eighteen groups of orthogonal experimental results of fresh and salted bracken were higher than those of limited national standards. Significantly lower than that of the copper elements beyond national security test group limited number.