储藏时间对不同种类蔬菜中亚硝酸盐含量的影响  

Effects of Storage Time on Nitrite Content in Different Vegegables

作　　者：别同玉[1] 许加生[1] 杨丽莉[1] 张冬梅[1] 

机构地区：[1]淮阴卫生高等职业技术学校,江苏淮安223300

出　　处：《食品研究与开发》2012年第12期205-207,共3页Food Research and Development

摘　　要：亚硝酸盐是蔬菜中主要有害物质之一,长期食用亚硝酸盐含量高的蔬菜将严重影响人的身体健康。本研究旨在通过对不同储藏时间蔬菜中亚硝酸盐含量的测定,明确储藏时间对各类蔬菜中亚硝酸盐含量的影响。基于重氮化耦合反应原理,利用改良的分光光度法测定了10类主导蔬菜在储藏0、1、2、3 d后的亚硝酸盐含量,结果显示:预处理阶段活性炭的使用可以显著提高对蔬菜中亚硝酸盐含量的检测精度。亚硝酸盐在新鲜蔬菜中含量最低,但随着储藏时间的延长,亚硝酸盐含量在各类蔬菜中均有不同程度提高,其中油菜、小白菜、韭菜、芹菜等叶菜类亚硝酸盐的最终含量显著高于黄瓜、土豆、萝卜、大蒜等根茎类蔬菜。因此,在购买蔬菜时,应尽量选择新鲜蔬菜和根茎类蔬菜,减少亚硝酸盐对健康的不良影响。Nitrite is one of the most harmful substances in vegetables.Assimilation of nitrite for a long time will be able to destroy one′s health.In this research,we aimed to illuminate the effect of storage time on nitrite content in different vegetables.Based on the diazotization principle,nitrite contents in ten important kinds of vegetables were examined with a modified method of spectrophotography.The results showed that active carbon conducted in the stage of pretreatment could significantly promote the detect precision of nitrite content.Each kind of fresh vegetable had the lowest nitrite contents.But as the storage time increases,the nitrite contents were going up with varied degrees in different vegetables.Among them,the final nitrite contents in leaf vegetables such as rape,Chinese cabbage,leek and celery,were much higher than those in rootstalk vegetables such as cucumber,potato,radish,and garlic.As a result,it was suggested that purchase and intake of fresh vegetables especially rootstalk vegetables would be helpful for decreasing the nitrite harmfulness to people′s health.

关 键 词：蔬菜 亚硝酸盐 分光光度法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]