摘要
研究了漂烫及冷藏处理对蔬菜的亚硝酸盐含量的影响,结果表明,被测蔬菜经过漂烫处理后亚硝酸盐含量均升高,经整株漂烫后芥菜的亚硝酸盐含量升高56%,白菜升高42%,西洋菜升高38%;而切断漂烫后芥菜中亚硝酸盐含量升高49%,白菜升高34%,西洋菜升高27%.蔬菜存放于4℃冰箱中亚硝酸盐含量会随存放时间而逐渐升高。
The effect on the changes of nitrite content in vegetables after treatment both by boiling water and cold storage was studied. The result showed that the nitrite content of all kinds of tested vegetables increased. Rinsed in boiling water but before cut the vegetables,the increase of nitrite content for leaf mustarded,Chinese cabbage,and western vegetable was 56%,42% and 38% respectively. And after being cut and rinsed in boiling water, the increase of nitrite content for leaf mustarded, Chinese cabbage and western vegetable was 49%,34% and 27% respectively. Nitrite content value would gradually increase when vegetables stored in refrigerator with a temperature of 4 ℃
出处
《应用科技》
CAS
2002年第12期42-43,共2页
Applied Science and Technology
