| 不同处理条件对蔬菜亚硝酸盐含量的影响 |
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| 引用本文： | 李美茹,张光民,康素月. 不同处理条件对蔬菜亚硝酸盐含量的影响[J]. 北方园艺, 2008, 0(7) |
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| 作者姓名： | 李美茹 张光民 康素月 |
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| 作者单位： | 1. 廊坊师范学院,生命科学学院,河北,廊坊,065000
2. 廊坊市农业局农产品检测中心,河北,廊坊,065000 |
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| 摘 要： | 选择有代表性的叶菜类、瓜类和根茎类蔬菜,采用可见分光光度法,研究不同的处理条件对蔬菜中亚硝酸盐含量的影响.结果表明:采用漂烫后加佐料处理去除亚硝酸盐效果最好,漂洗次之;采用漂烫处理的蔬菜其亚硝酸盐含量升高,但随着时间的延长又逐渐降低;采用冷藏、浸泡、室温、腌制处理的蔬菜,亚硝酸盐含量均出现先升高又逐渐降低的趋势.其中腌制的黄瓜第8天时亚硝酸盐含量已超标,16 d后亚硝酸盐含量已经降低了.
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| 关 键 词： | 蔬菜 亚硝酸盐 处理条件 |
Effect of Different Treatment Conditions on the Content of Nitrite in Vegetables |
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| LI Mei-ru,ZHANG Guang-min,KANG Su-yue. Effect of Different Treatment Conditions on the Content of Nitrite in Vegetables[J]. Northern Horticulture, 2008, 0(7) |
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| Authors: | LI Mei-ru ZHANG Guang-min KANG Su-yue |
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| Abstract: | Effect of different treatment conditions on the content of nitrite in vegetables were described in this paper.The result showed the nitrite could better cleansed by condiment in scalding treatment than rinsing.Under the scalding treatment,the nitrite contents in vegetables extremely increased.Under the steeped,cold storage,pickled and indoor storage,the change of the content of nitrite increased at first and decreased gradually with the storage time.Been pickled treatment in the 8th day,the nitrite contents in cucumber exceeded the allowed figure,but the content of cucumber decreased in the 16th day. |
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| Keywords: | Vegetable Nitrite Treatment condition |
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