常温贮藏可食中药嫩芽和常见叶菜的感官品质及亚硝酸盐含量动态演变比较  

Comparison of Dynamic Evolution of the Sensory Quality and Nitrite Content of Edible Sprouts of Traditional Chinese Medicine and Common Leafy Vegetables Stored at Room Temperature

作　　者：刘淑妤 程贵兰[1] 刘迪[1] 韩奕琪 高涵[1] LIU Shuyu;CHENG Guian;LIU Di;HAN Yiqi;GAO Han(Liaoning Agricultural Vocational and Technical College,Yingkou 115009,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《辽宁农业职业技术学院学报》2025年第2期1-5,共5页Journal of Liaoning Agricultural Technical College

基　　金：辽宁省兴辽英才计划项目(XLYC2211088);辽宁农业职业技术学院2024年大学生创新创业立项孵化项目(cxcylx202402,cxcylx202411);辽宁省教育厅2024年度基本科研项目(LJ212410957004);教育部供需对接就业育人项目(20230100143)。

摘　　要：试验选取北方常见唐松草等4种可食中药嫩芽和小白菜等8种绿叶蔬菜为研究对象,在常温贮藏条件下检测受试样品的感官指标和亚硝酸盐含量,对受试样品的货架期品质进行分析。结果表明,4种可食中药嫩芽与8种蔬菜30d内样品本味、新鲜度会随时间的增加而降低,腐臭味和失水会随时间的增加而升高,亚硝酸盐含量先升高后缓慢降低,不同受试样品间差异较大;蔬菜亚硝酸盐峰值出现时间比可食中药嫩芽早,而4种可食中药嫩芽更耐储,具体为刺五加与东北铁线莲表现最好,辽东木次之,唐松草最差。与普通绿叶蔬菜相比,可食中药嫩芽可以较长时间保持产品的感官品质与安全性。在常温贮藏条件下,受试样品中娃娃菜和唐松草亚硝酸盐及感官品质变化一致,建议在3d内食用完毕;其余7种蔬菜亚硝酸盐及感官品质变化一致,建议在2d内食用完毕;辽东木、刺五加和东北铁线莲亚硝酸盐及感官品质变化一致,可延迟至5d内食用完毕。In this experiment,4 kinds of edible sprouts of traditional Chinese medicine such as the common Thalictrumaqui-legifoliumLinn in the north and 8 kinds of green leafy vegetables such as Chinese cabbages,were selected as the research objects.The sensory index and nitrite content of the test samples were detected under room temperature storage conditions,and the shelf life quality of the test samples was analyzed.The results showed that the flavor and freshness of the samples of 4 kinds of edible sprouts of traditional Chinese medicine and 8 kinds of vegetables decreased with the increase of time within 30 days,and the rotten odor and wa-ter loss increased with the increase of time.The content of nitrite increased first and then decreased slowly,and there were great differ-ences among different samples.The peak time of nitrite in vegetables appeared earlier than that of edible sprouts of traditional Chinese medicine,while edible sprouts of traditional Chinese medicine were more resistant to storage.Specifically,Eleutherococcussentico-susand ClematismanshuricaRuprshowed the best performance,followed by Araliaelatavar.mandshurica,and Thalictrumaquilegi-foliumLinnwas the worst.Compared with ordinary green leafy vegetables,edible sprouts of traditional Chinese medicine could main-tain the sensory quality and safety of the product for a long time.Under the condition of room temperature storage,the nitrite and sen-sory quality changes of the baby cabbage and ThalictrumaquilegifoliumLinn in the test samples were consistent,and it was suggest-ed that they should be eaten within 3 days.The changes of nitrite and sensory quality of the remaining 7 kinds of vegetables were con-sistent,and it was recommended that they should be eaten within 2 days.The changes of nitrite and sensory quality of Araliaelatavar.mandshurica,Eleutherococcussenticosusand ClematismanshuricaRuprwere consistent,which could be delayed to 5 days.

关 键 词：可食中药嫩芽 绿叶蔬菜 贮藏 感官评价 亚硝酸盐 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]