不同种源香椿芽硝酸盐、亚硝酸盐及VC含量变化的研究  

Collective Study on Content Changes of Nitrate,Nitrite and VC in Buds of Different Toona sinensis Provenances Species

作　　者：杨玉珍[1] 彭方仁[1] 曹一达[1] 

机构地区：[1]南京林业大学森林资源与环境学院

出　　处：《食品科学》2007年第6期48-51,共4页Food Science

基　　金：江苏省科技攻关项目(农业)(BE2005368);江苏省农业三项工程项目(SX(2004)083)

摘　　要：对南京、四川、湖南、湖北、河南、陕西六个种源香椿芽硝酸盐、亚硝酸盐、VC的含量进行了比较研究。结果表明:同一时期不同种源香椿芽硝酸盐、亚硝酸盐及VC含量差异极显著,通过对不同时期不同种源香椿芽菜各成分的综合分析认为,湖南种源香椿的硝酸盐、亚硝酸盐含量较低,VC含量相对较高,为品质上乘的理想食用香椿种源。其它种源的香椿芽在4月9日之前,其硝酸盐、亚硝酸盐含量均未超出食用标准,且VC含量适中,可以放心食用。The changes of nitrate, nitrite and VC contents were studied respecfivrvely in buds of different Toona sinensis provenances species, sampled from Nanjing, Sichuan, Hunan, Hubei, Henan and Shanxi. The results showed that the nitrate, nitrite and VC contents are significantly different at the same picking lime. By integrated assay to the above contents at different picking lime and species phases, Hunan provenance is choose as the ideal edible product, because both its nitrate and nitrite contents are relatively low, while its VC is really high. At the meantime the contents of nitrate and nitrite of the other provenances are also in accordance with the edible standard before April 9th, though its VC content is moderate. So they are also reassured to be safely edible.

关 键 词：香椿 种源 硝酸盐 亚硝酸盐 VC 

分 类 号：TS207.3[轻工技术与工程—食品科学]