存放时间及存放温度对蔬菜亚硝酸盐含量的影响  

Effect of Storage Time and Storage Temperature on Nitrite Amount in Vegetable

作　　者：林周孟[1] 吴叶仙[1] 李建勇[1] 何春拉[1] 黄燕华[1] 金寒洁[1] 曾育富[1] 莫亚朝[1] 卢晓翠[1] 

机构地区：[1]南方医科大学公共卫生与热带医学学院,广东省广州市510515

出　　处：《职业与健康》2008年第24期2676-2678,共3页Occupation and Health

摘　　要：目的研究不同存放时间及存放温度对生、熟蔬菜亚硝酸盐含量的影响,为减少亚硝酸盐危害提供依据。方法用格里斯试剂比色法测定生、熟蔬菜室温(25～29℃)和冰箱(4℃)存放温度下,随存放时间亚硝酸盐含量的变化。结果生大白菜存放时间超过24 h,亚硝酸盐含量显著性升高(P<0.05);冰箱存放比室温存放延缓亚硝酸盐升高(P<0.05);生空心菜存放24 h亚硝酸盐含量显著性下降(P<0.05),超过24 h逐渐升高;熟大白菜、熟包菜隔顿(6 h)亚硝酸盐含量下降,隔夜(12 h)亚硝酸盐含量升高。结论生蔬菜存放时间不超过24 h,熟蔬菜即熟即食有助于减轻亚硝酸盐危害。[ Objective] To study the effect of different storage time and storage temperature on nitrite amount in cooked and fresh vegetable, and provide evidence for reducing nitrite hazards. [ Methods] The nitrite amount changes with time in fresh and cooked vegetable was determined under room temperature （25 - 29 ℃ ） and Refrigerator storage temperature （4 ℃ ） by Griess method. [ Resuits] The nitrite amount of fresh Chinese Cabbage increased significantly when storage time exceeded 24h （ P 〈 0.05 ）. Compared with room storage, refrigerator storage can delay nitrite amount increasing（ P 〈 0.05）. The nitrite amount of fresh water spinach decreased significantly within 24h storage time and increased subsequently （ P 〈 0.05 ）. The nitrite amount of cooked Chinese cabbage decreased after a meal （6 h）, while increased overnight （ 12 h）. [ Conclusion] The storage time of fresh vegetable should not exceed 24h. The harm of the nitrite would be reduced if we eat the cooked vegetable immediately.

关 键 词：亚硝酸盐 蔬菜 

分 类 号：R155.5[医药卫生—营养与食品卫生学]