贮藏方式对小白菜硝酸盐、亚硝酸盐含量的影响  

The Research into the Change in the Nitrate and Nitrite Contents of Cabbage in Different Storage Ways and its Significance

作　　者：林丽彬[1] 吴志鹏[1] 

机构地区：[1]莆田学院医学院生物化学教研室,福建莆田351100

出　　处：《莆田学院学报》2007年第5期82-84,共3页Journal of putian University

摘　　要：不同贮藏方式对小白菜中硝酸盐、亚硝酸盐的含量变化会产生影响。研究结果表明,小白菜样品在不同的贮藏方式下硝酸盐含量为保鲜!冷冻!腌制;亚硝酸盐的含量在保鲜和冷冻处理下变化不明显;腌制贮藏初期亚硝酸盐含量逐渐升高,在第9天出现"亚硝峰",其峰值远远高于保鲜和冷冻贮藏,但随着腌制时间的延长亚硝酸盐含量迅速下降;小白菜在腌制情况下其亚硝酸盐的含量最高,在腌制当天其硝酸盐含量变化不大,而亚硝酸盐含量明显增高。Objectives We research the change contents nitrate and nitrite of cabbage in different storage ways. Result The nitrate content of cabbage in different storage ways were： flesh〉frozen〉pickling. The content of nitrate in pickling storage changed a little, but the content of nitrite increased greatly. The content of the peak “nitrite” appeared on the 9th day in pickling storage, with the time progressing the content of nitrite reduced rapidly. Conclusion The nitrite content is the highest in the pickled cabbage and concerned with time of marinated in salt. The nitrate content chanzed little and Nitrite levels increased simaificanflv on the first day.

关 键 词：小白菜 贮藏方式 硝酸盐 亚硝酸盐 

分 类 号：TS205.2[轻工技术与工程—食品科学] TS255.53[轻工技术与工程—食品科学与工程]