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 Rootstalk Vegetables

作　　者：王子云[1] 詹秀环[1] 郭晓云[1] 

机构地区：[1]周口师范学院化学系,河南周口466001

出　　处：《湖北农业科学》2013年第21期5268-5271,共4页Hubei Agricultural Sciences

摘　　要：以白萝卜、胡萝卜、马铃薯、红薯、山药、莲藕为试验材料,研究不同处理方式对这6种根茎类蔬菜亚硝酸盐含量的影响。结果表明,相同的洗涤方式下去皮蔬菜的亚硝酸盐含量更少,不同洗涤方式下亚硝酸盐含量排序为清水洗涤>果蔬洗涤剂洗涤>用水浸泡15 min;室温不密封条件下蔬菜的亚硝酸盐含量较高,且随天数增加其亚硝酸盐含量呈一定规律;煮制蔬菜的亚硝酸盐含量明显低于烤制,腌制蔬菜的亚硝酸盐含量呈先降低后上升再降低的趋势。White radish,carrot,potato,sweet potato,yam and lotus root were selected to study the effects of different processing methods on their nitrite contents. The results showed the nitrite contents of peeled vegetables were fewer than those of using the same wash method. The nitrite contents under different wash method were as follows： water washing detergent washing immersion for 15 min. The nitrite contents of vegetables unsealed and stored at room temperature were higher and correlated with storage time. The nitrite contents in stewed vegetables were fewer than those in baked vegetables. The nitrite contents in pickled vegetables showed the trend of decreasing first and increasing later, and decreasing finally.

关 键 词：根茎类蔬菜 分光光度法 亚硝酸盐含量 处理方式 

分 类 号：S63[农业科学—蔬菜学] TS201.6[农业科学—园艺学]