不同处理方式对几种根茎类蔬菜亚硝酸盐含量的影响  

Effects of Different Processing Methods on Nitrite Contents in Root and Stem Vegetables

作　　者：潘静娴[1] 张艳[1] 毛洪斌 孙宜炜[1] 

机构地区：[1]上海师范大学生命与环境科学学院,上海200234 [2]光明食品(集团)有限公司,上海200040

出　　处：《食品科学》2011年第9期118-121,共4页Food Science

基　　金：上海师范大学资助项目(SK200901)

摘　　要：以山药、胡萝卜、莲藕为实验材料,研究不同贮藏条件、烹饪方法和熟菜保存方式下3种根茎类蔬菜中亚硝酸盐含量的变化。结果表明:无论常温还是低温贮藏,贮藏7d内,3种根茎类蔬菜的亚硝酸盐含量均呈现先增加后降低的趋势,虽然常温贮藏的亚硝酸盐含量高于低温贮藏,但两者均小于4mg/kg。不同烹饪加工可显著降低3种蔬菜的亚硝酸盐含量,煮制、炒制、烤制加工方式的亚硝酸盐含量降幅分别为70%～83%、66%～80%和33%～55%,其中胡萝卜的亚硝酸含量降幅最大,莲藕的最小。低温和常温保存的熟菜,菜体中亚硝酸盐含量随时间延长而增加,保存到48h时,3种菜体的亚硝酸盐含量均小于4mg/kg,且低温远低于常温(前者最大为1.03mg/kg,后者最大为1.98mg/kg),参照食用的亚硝酸盐标准,低温(4℃)和常温(20℃)保存的熟制根茎类蔬菜食用安全期均达48h,且煮制和炒制加工的熟菜优于烤制。Chinese yam,carrot and lotus root were stored,cooked or preserved by different methods to explore the effects of different processing methods on nitrite contents in root and stem vegetables.The results showed that nitrite contents were increased at the early stage and decreased at the late stage in three vegetables kept in room or cooled temperature for 7 days,but nitrite contents in vegetables stored at room temperature were higher than those at cold temperature.The nitrite contents in vegetables at both temperatures were below 4 mg/kg.In contrast,cooking methods revealed a remarkable effect on nitrite content.Boiling,stir-frying and baking could result in the loss of nitrite content by 70% to 83%,66% to 80% and 33% to 55%,respectively.The highest and lowest loss rates of nitrite content were observed in carrot and lotus root.During storage at room and cold temperatures,nitrite content in cooked vegetables revealed an increase with the extension of storage time.However,the nitrite content was still less than 4 mg/kg at the end of 48th h of storage at room or cold temperatures.In contrast,the nitrite content（reaching up to 1.03 mg/kg） in cooked vegetables stored at cold temperature was much lower than that（reaching up to 1.98 mg/ kg） at room temperature.According to the limit standard of nitrite content in vegetable foods,the safety period was 48 h storage both at cold and room temperatures（20 ℃）.Moreover,boiling and stir-frying for cooked vegetables were superior to baking.

关 键 词：根茎类蔬菜 亚硝酸盐含量 处理方式 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]