| 蔬菜加工保藏过程中亚硝酸盐含量的变化 |
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| 引用本文： | 陈雅妮,任顺成,辛亚楠. 蔬菜加工保藏过程中亚硝酸盐含量的变化[J]. 中国瓜菜, 2013, 26(2) |
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| 作者姓名： | 陈雅妮 任顺成 辛亚楠 |
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| 作者单位： | 河南工业大学粮油食品学院 郑州 450001 |
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| 摘 要： | 选取大白菜、芹菜和黄瓜为研究材料,采用盐酸萘乙二胺分光光度法,测定不同加工保藏条件下蔬菜中亚硝酸盐含量的变化。结果表明:低温(5℃)储藏蔬菜中亚硝酸盐含量比室温(25℃)的低。热烫的蔬菜中亚硝酸盐含量降低,但随保藏时间的延长而升高;热炒的蔬菜中亚硝酸盐含量增加,且随保藏时间的延长不断升高;而腌渍的则呈现先升高后降低的趋势。
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| 关 键 词： | 蔬菜 亚硝酸盐 加工 保藏 |
Changes of Nitrite Content in Vegetables during Processing and Preservation |
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| CHEN Ya-ni , REN Shun-cheng , XIN Ya-nan. Changes of Nitrite Content in Vegetables during Processing and Preservation[J]. China Cucurbits And Vegetables, 2013, 26(2) |
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| Authors: | CHEN Ya-ni REN Shun-cheng XIN Ya-nan |
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| Abstract: | Chinese cabbage,celery and cucumber were processed and preserved under different conditions. The changes of nitrite content in vegetables were determined by N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method. The results showed that the nitrite content in vegetables at cold temperature(5 ℃) was lower than that at room temperature(25 ℃). Nitrite contentinboiledvegetables decreased at first,then increased with prolonged storage time. Nitrite content in stir-fried vegetables increased and raised with prolonged storage time,but it increased at the beginning and then decreased in pickled vegetables. |
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| Keywords: | Vegetable Nitrite Processing Preservation |
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