不同利用方式对几种叶菜亚硝酸盐含量的影响  

Effects of different methods of utilization on nitrite content of some leaf vegetables

作　　者：潘静娴[1] 张艳[1] 张莹[1] 毛云云[1] 

机构地区：[1]上海师范大学生环学院,上海200234

出　　处：《食品工业科技》2011年第2期296-298,301,共4页Science and Technology of Food Industry

基　　金：上海师范大学资助项目(SK200901)

摘　　要：以卷心菜、菠菜和荠菜三种叶菜为实验材料,研究了不同贮藏条件、烹饪方法和熟菜保存方式对亚硝酸盐含量的影响。结果表明,无论常温还是低温贮藏,在贮藏的5d内,三种叶菜亚硝酸盐含量均呈现先增后降低的趋势,但常温贮藏的含量高于低温贮藏,两者均<4mg/kg。不同烹饪加工对三种蔬菜的亚硝酸盐含量影响显著,煮制和炒制的亚硝酸盐降幅分别为52%～61%和27%～49%,而烤制增加亚硝酸盐含量,荠菜增加最多,达20.8%。不同条件下保存的熟菜,菜体亚硝酸盐含量随时间呈增长趋势;低温下保存48h,仅烤菠菜处理的亚硝酸盐达到4mg/kg,而常温保存24h后,大部分处理超过了4mg/kg,参照食用标准,低温保存的熟制叶菜食用安全期可达48h,常温保存的为8～16h。With cabbage,spinach and shepherd’s purse as materials,the effects of different methods of storage,cooking of three fresh vegetables and storage of cooked vegetables on nitrite were studied. The results showed that nitrite contents increased at the earlier stage and decreased at the later stage in three vegetables whether kept in room or cooled temperature,but nitrite contents of treatments in room temperature were higher than ones in cooled temperature and both were below 4mg/kg. Cooking methods showed remarkably effects on nitrite content. Boiling and stir-fry reduced nitrite content by 52%~61% and 27%~49% respectively whereas baking would increase nitrite contents,with the most by 20.8% for shepherd’s purse. Storing in room and cooled temperature,nitrite content of cooked vegetables increased with storage time. Nitrite content reached 4mg/kg only in baked spinach for 48h storage in cooled temperature while ones of treatments were almost over 4mg/kg for 24h storage in room temperature. According to vegetable food standard,the safety period was at least 48h in cooled temperature while 8~16h in room temperature for the cooked leaf vegetables.

关 键 词：叶菜 亚硝酸盐含量 利用方式 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]