贮藏方式对三种野菜品质的影响  

The influence of storage methods to quality of potherbs

作　　者：关正君[1,2] 霍艳林[3] 尉亚辉[2] 

机构地区：[1]运城学院生命科学系,运城044000 [2]西北大学生命科学学院,西部资源生物与现代生物技术省部共建教育部重点实验室,西安710069 [3]运城学院生化实验中心,运城044000

出　　处：《食品科技》2010年第3期64-67,共4页Food Science and Technology

基　　金：运城学院科研基金资助项目(2005217)

摘　　要：实验通过对运城市常见3种野菜荠菜、藜菜和苣荬菜分别进行冷藏、冷冻、盐渍、常温放置4种处理,测定了其Vc、硝酸盐和蛋白质含量。结果表明,4种贮藏方式对野菜品质的影响有显著差异,盐渍对野菜中蛋白质,Vc的含量降低最多,冷藏处理则最少;盐渍对野菜中硝酸盐的含量增加最多,冷冻处理则最少。贮藏后3种野菜中蛋白质、Vc的含量均低于鲜样,硝酸盐均高于鲜样。测定方法简便快速准确,对指导人们合理食用野菜和进一步开发野菜提供了可靠的理论依据。The nitrate,nitrite and Vc of 10 kinds of potherbs and the four kinds of common vegetables in the South Shanxi were determined.The results showed that：1） The nitrate content of Chenopodium album is the highest,Medicago sativa is the lowest.Medicago sativa belonged to the first class vegetable;Portulaca oleracea,Capsellabur sa-pastoris and Taraxacum mongolicum belonged to the second class;Sonchus arvensis,Plantago asiatica Plantago asiatica,Ixeris denticulate Stebb,Kochia scoparia Schrad and Artemi-siacapillaries Thunb belonged to the third class;Chenopodium album belonged to the fourth class.The nitrate content of most tested potherbs were higher than vegetables,but the concentration were within the given standard.2） The nitrite content of Chenopodium album was the highest,Medicago sativa was lowest.The nitrite content of the majority of tested potherbs were higher than vegetables,but the concentration were within the standard.3） The Vc content of Chenopodium album was the highest,Medicago sativa is the lowest.The Vc content of test materials were very rich and edible.The Vc content of most tested vegetables was significantly higher than of vegetables.4） The nitrate content of Chenopodium album was beyond safe and edible range.

关 键 词：野菜 贮藏方式 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]