称取新鲜黄瓜(Cucumis sativus)、豆角(Phasedus vulgaris)、茄子(Solanum melongena)、尖椒(Capsicumfrutescsns)各100g,分别装入小塑料袋内封口,置-13℃冰箱中速冻。同时,取等量的几种蔬菜置4℃冰箱中保鲜以做对照。24小时后,取样测试。结果表明,速冻蔬菜的维生素C、可溶性糖和氨基酸含量都比新鲜的蔬菜含量低,而蛋白质含量则比新鲜的略高(附表)。 Weigh fresh Cucumber (Cucumis sativus), Phasedus vulgaris (Solanum melongena), Capsicum frutensis (100g each), were placed in small plastic bags sealed and placed in -13 ℃ freezer. At the same time, take the same amount of several vegetables placed in refrigerator at 4 ℃ for comparison. After 24 hours, sampling test. The results showed that the content of vitamin C, soluble sugar and amino acid in frozen vegetables was lower than that of fresh vegetables, while the content of protein was slightly higher than that of fresh (Schedule).