处置方法对菜品中亚硝酸盐含量的影响  

Effects of the Disposal Methods on Nitrite Content of Dishes

作　　者：刘冰花[1] 马旭攀[1] 蒲小龙[1] 陶雪梅[1] 杨林[1] 

机构地区：[1]成都大学医护学院,四川成都610106

出　　处：《食品研究与开发》2014年第12期5-8,共4页Food Research and Development

基　　金：四川省教育厅重点项目(12ZA207);川菜发展研究中心规划项目(CC12Z18)

摘　　要：为了减少亚硝酸盐对人体的伤害,本研究通过盐酸萘乙二胺法测定了经过不同加工方法及在4℃冰箱存放不同时间的芹菜、黄瓜和猪肉菜品中的亚硝酸盐的含量,发现在冰箱中存放的大部分菜品中的亚硝酸盐的含量前3天或前4天随着存放时间的延长而减少,从第4天或第5天开始增加或剧增,同时发现爆炒菜品在存放时间超过4d以后其中的亚硝酸盐含量往往是正常值的几倍甚至几十倍。建议人们食用新鲜菜品,冰箱存放食物的时间不要超过3d。To reduce the harm of nitrite on the human body. The nitrite content of celery, cucumber and pork were measured by hydrochloric acid naphthalene ethylenediamine method After they were processed through different methods and stored at 4 ~C refrigerator at different times. We found that the nitrite content of most food stored in the refrigerator reduce with the extension of storage time during the first three days or four days and begin to increase or surge in fourth or fifth days. At the same time ,we found that the nitrite content of stir-fry dishes in 4 ~C refrigerator is often several times the normal or even more in storage time more than 4 days. It was advised that people should eat fresh food and the storage time of food in refrigerator is not more than 3 days.

关 键 词：加工方法 存放时间 猪肉 蔬菜 亚硝酸盐含量 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]