储存时间对绿叶蔬菜中亚硝酸盐含量的影响  

Effect of Storage Duration on Nitrite Content of Vegetables with Green Leaves

作　　者：杨伟平[1] 王果果[1] 刘继伟[1] 

机构地区：[1]洛阳师范学院生命科学系,河南洛阳471022

出　　处：《贵州农业科学》2010年第9期221-222,共2页Guizhou Agricultural Sciences

摘　　要：在室温下对3种绿叶蔬菜菠菜、生菜和油麦菜不同储存时间的亚硝酸盐含量变化进行了测定。结果表明：随着放置时间的延长,3种绿叶蔬菜中的亚硝酸盐含量均呈上升趋势,在第3~4天时均达到高峰,其含量在3种绿叶蔬菜间差异极显著（P〈0.01）,从高到低依次为菠菜〉油麦菜〉生菜。绿叶蔬菜在室温下放置的时间不宜超过3 d。The results from studying the effect of storage duration on nitrite content in spinach,lettuce and Lactrca sativa at room temperature showed that the nitrite content of three tested vegetables increased with extension of storage duration and reached the highest 3～4 days later,there was very significant difference in nitrite content among 3 tested vegetables,and the nitrite content was spinachlettuce Lactrca sativa.Therefore,the storage duration of vegetables with green leaves should not be stored over 3 days at room temperature.

关 键 词：储存时间 蔬菜 亚硝酸盐 

分 类 号：S63[农业科学—蔬菜学]