根据我组以往对绿豆芽中抗坏血酸含量的实验室研究证明发芽的长度和温度对绿豆芽的抗坏血酸含量有显著的影响。这种影响在实际的生产条件下是否也能表现出来是值得进一步探索的问题。由於实际生产过程要比实验室的条件复杂得多。如原料有新陈之分,即在同一时期不同作坊的发芽期限、发芽温度、及发芽长度也不一样,再加上浇缸用 According to our group in the past on the green bean sprouts ascorbic acid laboratory studies have shown that the germination of the length and temperature on the sprouts of ascorbic acid content has a significant impact. Whether this effect can be demonstrated under actual production conditions is a question worth further exploration. Due to the actual production process than the laboratory conditions much more complex. Such as raw materials have new points, that is, different plants in the same period germination period, germination temperature, and germination length is not the same, coupled with the cylinder