生菜在贮藏过程中亚硝酸盐、硝酸盐含量的变化及其与微生物生长的关系  

Variations of nitrate,nitrite concentrations of lettuce and the relationships with growth of microorganism during storage

作　　者：秦旭锐[1] 管骁[1] 徐斐[1] 黄烨玮[1] 马天画[1] 

机构地区：[1]上海理工大学食品质量与安全研究所,上海200093

出　　处：《食品工业科技》2009年第2期280-282,共3页Science and Technology of Food Industry

基　　金：上海市教育委员会科研创新项目(08ZZ77);上海高校选拔培养优秀青年教师科研专项基金(slg-07047)资助

摘　　要：主要研究了在25℃室温和4℃冷藏条件下,新鲜生菜和清炒生菜中亚硝酸盐和硝酸盐含量的变化情况,并探讨了微生物对其硝酸盐及亚硝酸盐含量变化的影响。结果表明,新鲜生菜在两种贮藏条件下,其亚硝酸盐和硝酸盐含量在较小的范围内波动。清炒生菜在冷藏条件下贮存亚硝酸盐含量变化较小,远低于国标规定值的4mg/kg,但在室温条件下贮存6h,其亚硝酸盐含量就已经超过国标规定值,贮存24h后,更是超过国标规定值4倍之多。而微生物的生长是导致清炒生菜中亚硝酸盐含量变化的主要原因之一。The variations of nitrate and nitrite concentrations in fresh lettuce and stir-fried lettuce were investigated in this paper. The relationships between the nitrate, nitrite concentration variations and the growth of microorganism were also discussed.The nitrate and nitrite concentration of lettuce were measured one day at refrigerated （4℃） and ambient temperatures（25℃） for 7 days.It showed that the concentrations of nitrate and nitrite did not change significantly at ambient temperature and refrigerated. However, nitrate and nitrite concentrations in the stirfried lettuce by refrigerated storage showed no changes over 7 days.But 6 hours after the stir-fried lettuce was stored at ambient temperature,the concentration of nitrite was more than 4mg/kg （GB）.The main reason was bacterial growth,which causing nitrite concentration increased.

关 键 词：生菜 亚硝酸盐 硝酸盐 细菌总数 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]