浸泡和冷藏处理下几种常见叶菜中亚硝酸盐含量的变化  

Content Variation of Nitrite in Differently Treated Vegetables

作　　者：刘玉芹[1] 桂枝[2] 吴晶晶[1] 李小艳[1] 白洁[1] 

机构地区：[1]天津农学院园艺系,天津300384 [2]天津农学院农学系,天津300384

出　　处：《天津农学院学报》2006年第2期21-23,共3页Journal of Tianjin Agricultural University

摘　　要：通过对几种叶菜进行不同时间的浸泡和冷藏处理,测定其中亚硝酸盐的含量,结果表明,所有叶菜在浸泡60min后亚硝酸盐含量明显下降;冷藏处理经48h后,香菜和生菜中亚硝酸盐含量骤增而后下降,菠菜和油菜中的亚硝酸盐含量变化较小。In this experiment, the NO2- in vegetables that were separately steeped and refrigerated was measured. The results show that the contents of NO2- in steeped vegetables decreased obviously after 60 minutes. Been refrigerated for 48 hours, the contents of NO2 in parsley and lettuce increased suddenly and then decreased, the contents of NO2 in spinach and rutabaga have few changes.

关 键 词：叶菜 亚硝酸盐 浸泡 冷藏 

分 类 号：TS207.53[轻工技术与工程—食品科学]