| 浸泡和冷藏处理下几种常见叶菜中亚硝酸盐含量的变化 |
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| 引用本文： | 刘玉芹,桂枝,吴晶晶,李小艳,白洁. 浸泡和冷藏处理下几种常见叶菜中亚硝酸盐含量的变化[J]. 天津农学院学报, 2006, 13(2): 21-23 |
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| 作者姓名： | 刘玉芹 桂枝 吴晶晶 李小艳 白洁 |
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| 作者单位： | 1. 天津农学院园艺系,天津,300384
2. 天津农学院农学系,天津,300384 |
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| 摘 要： | 通过对几种叶菜进行不同时间的浸泡和冷藏处理,测定其中亚硝酸盐的含量,结果表明,所有叶菜在浸泡60min后亚硝酸盐含量明显下降;冷藏处理经48h后,香菜和生菜中亚硝酸盐含量骤增而后下降,菠菜和油菜中的亚硝酸盐含量变化较小。
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| 关 键 词： | 叶菜 亚硝酸盐 浸泡 冷藏 |
| 文章编号： | 1008-5394（2006）02-0021-03 |
| 收稿时间： | 2006-01-19 |
| 修稿时间： | 2006-01-19 |
Content Variation of Nitrite in Differently Treated Vegetables |
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| LIU Yu-qin,GUI Zhi,WU Jing-jing,LI Xiao-yan,BAI Jie. Content Variation of Nitrite in Differently Treated Vegetables[J]. Journal of Tianjin Agricultural University, 2006, 13(2): 21-23 |
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| Authors: | LIU Yu-qin GUI Zhi WU Jing-jing LI Xiao-yan BAI Jie |
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| Abstract: | In this experiment,the NO2-in vegetables that were separately steeped and refrigerated was measured.The results show that the contents of NO2-in steeped vegetables decreased obviously after 60 minutes.Been refrigerated for 48 hours,the contents of NO2-in parsley and lettuce increased suddenly and then decreased,the contents of NO2-in spinach and rutabaga have few changes. |
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| Keywords: | vegetable nitrite steep refrigerate |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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