隔夜叶菜类中亚硝酸盐含量变化的初步研究  

A Preliminary Study on Nitrite Content Changes of Overnight Leafy Vegetables

作　　者：刘娟[1] 高艺芬 杨茜[1] 沈勇根[3] 姜涛[1] 王娓辰 张敏[1] 楼阁 王伟[1] 

机构地区：[1]天津出入境检验检疫局动植物与食品检测中心,天津300461 [2]厦门航泰航空用品有限公司,福建厦门361000 [3]江西省发展与改革委员会农产品加工与安全控制实验室,江西农业大学食品科学与工程学院,江西南昌330045

出　　处：《食品研究与开发》2016年第2期150-153,共4页Food Research and Development

摘　　要：选取小青菜、卷心菜、菠菜、大白菜4种有代表性的叶菜类蔬菜,采用简易的可见分光光度法,研究在蔬菜炒熟前后亚硝酸盐含量的变化,隔夜叶菜在室温和低温存放下亚硝酸盐的含量随时间的变化趋势。结果表明:小青菜、卷心菜、大白菜三种蔬菜亚硝酸盐的含量在刚炒熟时都比炒前都有所减少。室温条件下小青菜、卷心菜在12 h内亚硝酸盐含量基本呈上升趋势,菠菜和大白菜在第12小时出现了亚硝化峰,16小时后基本呈下降趋势。低温(4℃)存放下亚硝酸盐含量增长缓慢。Selected green vegetables, cabbage, spinach, Chinese cabbage four representative leafy vegetables,using a simple visible spectrophotometry was studied nitrite content before vegetables were fried and after, the nitrite content of leafy vegetables change trends at room temperature and low temperature. The results showed that： the nitrite content of green vegetables, cabbage and Chinese cabbage when just Fried fry than before has been reduced. The nitrate content of green vegetable, cabbage acsended at room temperature in the 12 hours,spinach and Chinese cabbage appeared nitrification peak at the twelfth hour, after sixteenth hours decreased.The nitrite content slow growth under the low temperature（4 ℃） storage.

关 键 词：隔夜叶菜 亚硝酸盐 含量变化 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]