| 食前处理及存放时间对蔬菜亚硝酸盐含量的影响 |
| |
| 引用本文： | 徐贵华,张远,白清元,张盼盼.食前处理及存放时间对蔬菜亚硝酸盐含量的影响[J].河南职业技术师范学院学报,2011(4):28-31. |
| |
| 作者姓名： | 徐贵华 张远 白清元 张盼盼 |
| |
| 作者单位： | 河南科技学院,河南新乡453003 |
| |
| 基金项目： | 河南科技学院大学生科技创新项目 |
| |
| 摘 要： | 研究了几种食前处理方法以及存放时间对蔬菜中亚硝酸盐含量的影响.结果显示：（1）5‰白醋浸泡30min、1‰食盐水浸泡30 min、4‰洗洁精浸泡30 min能有效降低大白菜中亚硝酸盐的含量.大白菜的亚硝酸盐含量在6 h、12 h内不断上升.冰箱4℃条件下存放能够有效抑制亚硝酸盐含量的增加;（2）蔬菜随着放置时间的延长,其亚硝酸盐含量呈上升趋势,小白菜和黄瓜中的亚硝酸盐含量分别在存放30 h,24 h和18 h后达到最高.
|
| 关 键 词： | 食前处理 存放时间 亚硝酸盐 蔬菜 |
Effects of nitrite content treatment before eating and storage time in vegetables |
| |
| Xu Guihua,Zhang Yuan,Bai Qingyuan,Zhang Panpan.Effects of nitrite content treatment before eating and storage time in vegetables[J].Journal of Henan Vocation-Technical Teachers College,2011(4):28-31. |
| |
| Authors: | Xu Guihua Zhang Yuan Bai Qingyuan Zhang Panpan |
| |
| Institution: | (Henan Institute of Science and Technology,Xinxiang 453003,China) |
| |
| Abstract: | The effects of several treatments before eating and storage time on the nitrite content in vegetables was investigated.The results showed that：（1） 5‰ vinegar,and 1‰ salt water,and 4‰ detergent soaked for 30 min respectively,which can effectively reduce the level of nitrite in Chinese cabbage.Nitrite content in Chinese cabbage raised after 6 h and 12 h storage.Meanwhile,stored at 4℃ in refrigerator can effectively inhibit the rising of nitrite content;（2） Generally,the nitrite content in three selected vegetables increased with storage time,while green eggplant,cabbage,and cucumber achieved the highest nitrite content at 30 h,24 h,and 18 h respectively. |
| |
| Keywords: | treatment before eaten storage time nitrite vegetables |
| 本文献已被 维普 等数据库收录！ |
|
