不同处理对叶菜贮藏过程中亚硝酸盐含量的影响  

Effect of different treatments on nitrite level in leafy vegetables during storage

作　　者：刘家杏 田静[1] 许留兴 唐国建[1] 王晓亚 张建国[1] Liu Jia-xing;Tian Jing;Xu Liu-xing;Tang Guo-jian;Wang Xiao-ya;Zhang Jian-guo(South Pratacultural Research Center,South China Agricultural Universit)

机构地区：[1]华南农业大学南方草业研究中心,广东广州510642

出　　处：《草业科学》2018年第5期1287-1292,共6页Pratacultural Science

基　　金：广东省林业科技创新项目(2016KJCX036)

摘　　要：为减少叶菜类饲料亚硝酸盐危害,探讨了不同处理及贮藏时间对叶菜中亚硝酸盐含量的影响。以白菜(Brassica pekinensis)和包菜(B.oleracea)为试验材料,经炒、煮前处理后套保鲜袋或不套保鲜袋4℃保存以及青贮,青贮贮藏6、12、24、48h和40d后取样测定,其余处理在6、12、24和48h后取样测定。结果表明,前处理对白菜和包菜中硝酸盐和亚硝酸盐含量影响显著(P<0.05),而套袋和不套袋保存对硝酸盐和亚硝酸盐的含量无显著影响(P>0.05),煮制与炒制后的叶菜于4℃下贮藏48h,亚硝酸盐含量不会出现大幅度增加;青贮初期亚硝酸盐有所减少,在24h(白菜)或12h(包菜)后显著增加,但后期(白菜40d、包菜48h后)又减少,特别是包菜青贮40d,其亚硝酸盐含量比青贮前还低(P<0.05)。To reduce the risk of contamination of leafy vegetables with nitrite, effects of different treatments and storage time on nitrite levels were analyzed. The Chinese cabbage （Brassica pekinensis） and cabbage （B. oleracea） were used as the test materials, and fried or boiled materials were stored at 4 ℃ with or without bagging, as well as with ensiling. Ensiling were performed for 6, 12, 24 and 48 h, and 40 d, and other treatments were performed for 6,12,24 and 48 h. The results showed that pretreatment had significant effects on the levels of nitrate and nitrite in the Chinese cabbage and cabbage （P〈0.05）; however, bagging did not exert significant effects on the levels of nitrate and nitrite （P〉0.05）. After boiling and frying, the nitrite level in the leafy vegetables stored at 4 ℃ for 48 h did not increase significantly. Nitrite level decreased at the beginning of ensiling, increased significantly after 24 h （Chinese cabbage） or 12 h （cabbage）, and then decreased （40 d for Chinese cabbage, 48 h for cabbage after storage）. The nitrite level in the cabbage ensiled for 40 d, in particular, was lower than that in the original material （P〈0.05）.

关 键 词：亚硝酸盐 白菜 包菜 青贮 硝酸盐 贮藏 好氧细菌 

分 类 号：S816.53[农业科学—饲料科学]