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。
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 treat- ment, 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 treat- ment in the 8th day, the nitrite contents in cucumber exceeded the allowed figure, but the content of cucumber decreased in the 16th day.
出处
《北方园艺》
CAS
北大核心
2008年第7期20-23,共4页
Northern Horticulture
关键词
蔬菜
亚硝酸盐
处理条件
Vegetable
Nitrite
Treatment condition
