不同贮藏方式对白菜中亚硝酸盐和Vc含量的影响

[目的]寻找白菜食用前的最佳贮藏方式。[方法]采用20、4℃、非包装(自然状态)和密封包装4种方式贮藏白菜,研究白菜亚硝酸盐和Vc含量的变化。[结果]白菜在贮藏过程中亚硝酸盐的含量先升后降,但均高于新鲜白菜中的含量,4℃贮藏的白菜亚硝酸盐含量明显低于20℃贮藏的。密封与否对白菜的亚硝酸盐含量有一定影响,室温条件下非包装和冰箱中密封的方式均有利于抑制亚硝酸盐的生成。随着时间的延长,白菜在贮藏过程中Vc含量不断减少,低温和密封均有利于Vc的保存。[结论]低温有利于抑制亚硝酸盐的生成,减少Vc的损失,密封包装有利于减少Vc的损失,可选择冰箱密封的方式贮藏白菜,亚硝酸盐含量最低,Vc含量最高。

Influences of Different Storage Modes on Nitrite and Vitamin C Content in Chinese Cabbage

[Objective] The study aimed to seek for the optimum storage mode of Chinese cabbage before eating.[Method] The Chinese cabbages were stored with 4 modes of 20 and 4 ℃,non-package(natural state) and sealed package to study the variation of nitrite and Vc contents in Chinese cabbage.[Result] The nitrite content first increased and then decreased in Chinese cabbage during the storage course,but its content was all higher than that in fresh Chinese cabbage.The nitrite content in Chinese cabbage stored at 4 ℃ was obviously lower than that stored at 20 ℃.Sealing had some influence on the nitrite content in Chinese cabbage.Both the modes of non-package and sealing in fridge were in favor of restraining the producing of nitrite under the condition of room temperature.The Vc content in Chinese cabbage reduced continuously during the storage course along with the prolonging of time,and both low-temperature and sealing were in favor of the preservation of Vc.[Conclusion] Low-temperature was in favor of restraining the producing of nitrite,reducing the loss of Vc,and sealing package was in favor of reducing the loss of Vc.The mode of sealing in fridge could be chosen to store Chinese cabbage,with lowest nitrite content and highest Vc content.