烹饪方式、贮藏温度对蔬菜硝酸盐含量的影响  

Effects of cooking methods and storage methods on nitrate content in vegetables

作　　者：王茜茜[1] 叶洪洋洋 庞林江[1] 路兴花[1] 成纪予[1] 宋玉胜 

机构地区：[1]浙江农林大学农业与食品科学学院,杭州311300 [2]宁波聚卿舫食品有限公司,宁波315029

出　　处：《食品科技》2017年第2期109-113,共5页Food Science and Technology

基　　金：宁波市科技计划项目(2015C10020);农业部农产品质量安全风险评估实验室"杭州"开放课题(2015FXPG04)

摘　　要：选用小青菜、茄子、土豆3种常见蔬菜为研究材料,研究3种不同烹饪方式对水煮、油炒、蒸制加工因子的影响,以及烹饪后不同温度[4℃和常温(约20℃)]贮藏期间硝酸盐含量变化特征。结果表明:经过油炒,3种蔬菜的油炒加工因子均达到1.5以上,蒸制则相对油炒加工因子变化较小,水煮加工因子最小,去除硝酸盐最有效。在贮藏中小青菜的硝酸盐含量不受贮藏温度影响,受烹饪方式影响,水煮后青菜硝酸盐含量最少;温度、烹饪方式对茄子和土豆硝酸盐含量有极显著影响(P<0.01),均是水煮后贮藏在4℃下硝酸盐含量较少。Green cabbage, eggplant, potatoes, three kinds of vegetables were chosen as research materials, the effects of three different cooking methods on water boiling, stir frying and steaming processing factors were studied, and the changes of nitrate content during storage at different temperatures（4 ℃ and room temperature（about 20 ℃）） were studied. The results showed that after frying, three kinds of vegetable oil fried processing factors were more than 1.5, compared with the stir frying, the steam factor is the smaller, the water boiling factor is the smallest, and water boiling is the most effective solution of removal of nitrate. The nitrate content of green cabbage was not affected by the storage temperature in storage, and was influenced by the cooking methods; Temperature and cooking methods had a significant effect on the nitrate content of eggplant and potato（P0.01）, and the content of nitrate was less in the 4 ℃ storage after the method of water boiling.

关 键 词：蔬菜 硝酸盐 加工方式 贮藏温度 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]