加工和贮存条件对蔬菜亚硝酸盐含量的影响  

Effect of Processing and Storage Conditions on Nitrite Content in Vegetables

作　　者：黄建蓉[1] 王志江[1] 李淳宇[1] 徐金瑞[1] 

机构地区：[1]广东药学院食品科学学院,广东中山528458

出　　处：《中国调味品》2014年第8期82-84,共3页China Condiment

摘　　要：以小白菜、青瓜和白萝卜3种蔬菜为研究对象,采用分光光度法检测样品中亚硝酸盐含量,探究加工方法及贮存条件对蔬菜亚硝酸盐含量的影响。结果表明:与室温(20℃)贮存相比,新鲜蔬菜采用冷藏(4℃)方式贮存时亚硝酸盐的增幅较少。沸水烹煮可使蔬菜中的亚硝酸盐含量有所下降,在随后的冷藏贮存中,亚硝酸盐含量回升。煮熟后未吃完的蔬菜,冷藏贮存时间不宜超过24h。晾晒制作蔬菜干制品的过程中,蔬菜中亚硝酸盐含量在第2天前上升速度较快,随后上升得相对较慢。To explore the effects of processing methods and storage conditions on the nitrite content in vegeta-bles,such as cabbage,turnip and cucumber are detected according to the spectrophotometry method.The re-sults show that nitrite content in fresh vegetables would rise more slowly during cold storage （4 ℃）than that at room temperature （20 ℃）.Nitrite content reduced after being cooked with boiling water,while it rose during the later cold storage.Remained cooked vegetables should be stored at cold temperature with no longer than 24 h.During sun-drying for preparing dried vegetables,nitrite content rose fast in the 2nd day,while the nitrite content rose relatively slowly in the following days.

关 键 词：亚硝酸盐 蔬菜 加工 贮存 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]