| 生菜保存时间与亚硝酸根含量的关系 |
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| 引用本文： | 詹秀环,宣亚文,卢小瑞,武文.生菜保存时间与亚硝酸根含量的关系[J].安徽农业科学,2009,37(30):14658-14659. |
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| 作者姓名： | 詹秀环 宣亚文 卢小瑞 武文 |
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| 作者单位： | 周口师范学院化学系,河南,周口,466001;周口师范学院化学系,河南,周口,466001;周口师范学院化学系,河南,周口,466001;周口师范学院化学系,河南,周口,466001 |
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| 摘 要： | 目的]探明生菜保存时间与亚硝酸根含量的关系。方法]分别以新鲜和煮熟生菜为材料，采用分光光度法研究不同保存时间生菜的亚硝酸根含量（新鲜生菜每6h测1次，煮熟生菜每3h测1次）。结果]在试验周期内，新鲜和煮熟生菜的存放时间越长，其亚硝酸根离子浓度越大，且新鲜生菜中亚硝酸根离子浓度较煮熟生菜中亚硝酸根离子浓度增加的快。结论]无论是新鲜生菜还是煮熟生菜，均应减少其存放时间。
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| 关 键 词： | 生菜 保存时间 亚硝酸根 |
Relationship between Preservation Time of Lettuce and Its Nitrite Content |
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| ZHAN Xiu-huan et al.Relationship between Preservation Time of Lettuce and Its Nitrite Content[J].Journal of Anhui Agricultural Sciences,2009,37(30):14658-14659. |
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| Authors: | ZHAN Xiu-huan |
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| Institution: | ZHAN Xiu-huan et al (Chemistry Department of Zhoukou Normal University,Zhoukou,Henan 466001) |
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| Abstract: | Objective] The aim was to prove the relationship between preservation time of lettuce and its nitrite contentt.Method] With fresh and boiled lettuce as the material,the nitrite content in it was detected by spectrophotometry(fresh lettuce was detected every 6 h and boiled lettuce was detected every 3 h).Result] In test period,the longer the preservation time of fresh lettuce and boiled lettuce was the higher the nitrite concn.was,and the increasing speed of nitrite concn.in fresh lettuce was faster than ... |
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| Keywords: | Lettuce Preservation time Nitrite |
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