Effect Of Different Pickled Methods On Nutrient Components Of Allium Mongolicum Regel

Allium mongolicum Regel is perennial of xerophyte belonging to Allium genera from LiLiaceae family.It is also a ideal wild vegetable, which used as both herbs and vegateble.The study used leaves of A. mongolicum Regel as material to explore adequate pickled concentration of salt and yoghurt which had impact on starch, reducing sugar, soluble sugar, crude protein, crude fat, vitamin C (Vc), chlorophyll, ash, crude fiber, nitrite, separately, in order to find the optimal salt concentration, acid concentration and proper pickling days to provide theories and technical support for development of product of salt and yoghurt pickled A. mongolicum Regel. The results showed that:1Content of starch, reducing sugar, soluble sugar, crude fat, vitamin C, chlorophyll, ash, crude fiber, nitrite deceased with increasing pickled days; Content of Crude protein, crude fiber rise first and then falling while content of nitrite first falling and then rise.2The nitrite content peak of pickled A. mongolicum Regel at salt concentration10%was significantly lower than15%and20%, and the peak value appeared earlier (at6th days after pikle) and lasted for shorter time. And nitrite peak value were lower than national standards, it is safe for eating.3Vc content under10%salt concentration significantly higher than15%, and20%, the highest chlorophyll content appeared under20%salt concentration, starch, crude protein, crude fat, Vc, crude fiber content under10%salt concentration is significantly higher than15%and20%.4various nutrients in yogurt pickled A.mongolicum Regel under different concentrations showed the same trend as salting with increasing pickled days.content of starch, reducing sugar, soluble sugar, crude fat, Vc and chlorophyll all showed a trend of gradual decline, the ash content of, gradual increase, crude fiber content was slightly increased after the drop, nitrite content first rising then showed a downward trend.5nitroso peak value of30%concentrate of yogurt pickling was significantly lower than20%and25%which appeared earlier, curing on the sixth day, and lasting short. Nitrite content is lower than the national standard within fifteen days of pickled and it is safe to eat.6Vc content under30%concentrate of yoghurt pickling was higher than20%and 25%, chlorophyll content under20%was the highest.30%yoghurt curing of starch, reducing sugar, soluble sugar, crude protein, crude fat content were higher than in yogurt processing.10%salt concentration was the best concentrate for pickling A. mongolicum Regel at room temperature,30%yogurt concentration for pickling A. mongolicum Regel is best. Salted A. mongolicum Regel were edible within all15pickling days, and after6days it could avoid nitroso peak, when it is better to eat.