影响蔬菜中亚硝酸盐含量的因素研究

试验研究了蔬菜在不同储存时间与储存温度、不同食用前处理和不同加工方法等条件下亚硝酸盐含量的变化,结果表明,蔬菜中亚硝酸盐的含量随储存时间的延长会逐渐升高,达到最大值后有所下降.不同蔬菜中亚硝酸盐的含量随温度的变化而不同.漂烫处理可以降低蔬菜中亚硝酸盐的含量,浸泡处理会使亚硝酸盐含量升高.蔬菜经炒熟或煮熟后亚硝酸盐含量均会降低,并且煮熟的蔬菜亚硝酸盐含量低于炒熟的蔬菜.

Study on the Factors Influencing the Nitrite Content in Vegetables

The changes of nitrite content in vegetables under different storage time and storage temperature,different food processing methods and different pre-treatment conditions and so on were discussed.The results showed that,the content of nitrite gradually increased with time,and would decrease after the maximum value.The nitrite contents in different vegetables were different with temperature changing.Blanching treatment could reduce the content of nitrite,and nitrite content in soaking would increase.When vegetables were fried or cooked,the nitrite content would be reduced,the nitrite content of cooked vegetables was lower than that of fried vegetables.