家常菜和蔬菜中亚硝酸盐含量的变化  

Dynamic Changes of Nitrite Contents in Homely Dish and Vegetables

作　　者：尹丰[1] 邵素琴[1] 谢银燕[1] 余敏[1] 沈诚[2] 肖蓉[1] 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南农业大学动物科学技术学院,昆明650201

出　　处：《中国食物与营养》2016年第3期19-23,共5页Food and Nutrition in China

摘　　要：以6种家常菜和6种蔬菜为试验材料,研究在室温和低温(4℃)贮藏条件下以及炒制前后6种样品蔬菜中亚硝酸盐的变化情况。结果表明:在低温和室温条件下储藏12.5h,家常菜和蔬菜的亚硝酸盐含量不会超过4mg/kg的国家标准;叶菜类的亚硝酸盐含量高于根茎类;和室温相比,低温条件能够延迟叶菜的亚硝峰的到来,室温下叶菜的亚硝峰出现在7.5h,低温下叶菜的亚硝峰出现在10h,且亚硝酸盐的含量也少于常温。不同的蔬菜在炒制前后亚硝酸盐的变化不同。通过聚类分析,可以根据亚硝酸盐含量将24个试验样品分为两类。Totally six kinds of vegetables were preserved to explore the dynamic changes of nitrite contents at room temperature and cooled temperature,and compare nitrite contents before and after cooking. The results showed that nitrite contents of six homely dishes and six vegetables were less than 4mg / kg which met the national requirement. The nitrite contents in leaf vegetables at cooled temperature and room temperature for 12. 5h were higher than the root and steam vegetables. At room temperature,the nitrite peaks appeared in the 7. 5h while 10 h at cooled temperature. The nitrite contents in different vegetables before and after cooking were different. Hierarchical cluster analysis classified 24 varieties into two main groups on the basis of the nitrite contents.

关 键 词：家常菜 蔬菜 亚硝酸盐 聚类分析 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]