九种野菜在不同贮藏条件下亚硝酸盐含量的变化  

Changes of Nitrite Content in Nine Wild Vegetables Under Different Storage Conditions

作　　者：张九东[1] 徐伟君[1] 王明 ZHANG Jiu-dong;XU Wei-jun;WANG Ming(School of Biological and Environmental Engineering, Xi'an University, Xi'an 710065, China)

机构地区：[1]西安文理学院生物与环境工程学院,西安710065

出　　处：《西安文理学院学报（自然科学版）》2021年第1期65-68,共4页Journal of Xi’an University(Natural Science Edition)

基　　金：西安市科学技术局农业技术攻关项目(NC1212(2))。

摘　　要：野菜是人们喜欢食用的季节性野生蔬菜,研究了九种野菜在冷藏、冷冻等不同贮藏环境条件下亚硝酸盐含量的变化.结果表明:亚硝酸盐含量在第三天后出现迅速增加;不同的处理方式对比发现,漂洗后冷冻储藏方式能够使野菜保存较长的时间,并且方便食用,可既化既食.Wild vegetables are seasonal wild vegetables that people like to eat.In this paper,the changes of nitrite content in nine wild vegetables under different storage conditions such as cold storage and freezing were studied.The results showed that nitrite content increased rapidly after the third day.Compared with different treatment methods,it was found that after rinsing and freezing storage,wild vegetables could be preserved for a long time,and could be eaten easily.

关 键 词：野菜 贮藏条件 亚硝酸盐 

分 类 号：Q949.91[生物学—植物学]