摘要
分析了莴苣、茼蒿经不同时间的漂烫(焯菜)后菜及汤中的硝酸盐、亚硝酸盐以及VC的含量变化。实验结果表明,两种菜中的硝酸盐、亚硝酸盐以及VC的含量都随着漂烫时间的增加而逐渐降低。
After scalding treatment in different time, the changes of the contents of nitrate, nitrite and vitamin C in Lactuca sativa L. and Chrysanthemum coronarium L. var. spatiosum Baily were studied, The results indicated that the contents of nitrate, Nitrite and Vitamin C in this two vegetables were both reduced gradually as the scalding time increasing.
出处
《农产品加工（下）》
2005年第2期65-66,共2页
Farm Products Processing
