摘要
目的 研究不同加工方式、存放时间及存放温度对蔬菜中亚硝酸盐含量的影响,为减少亚硝酸盐危害提供依据。方法 将萝卜、胡萝卜、白菜、芹菜4种蔬菜分别进行炒制和腌制处理,各分两份,分别放置于室温（18~20℃）和冰箱（4℃）保存〈1,6,12,24,48 h。用盐酸萘乙二胺比色法测定其亚硝酸盐含量,并与亚硝酸钠标准曲线进行对比。结果 亚硝酸盐含量由低到高依次为炒制蔬菜〈生蔬菜〈腌制蔬菜,炒制蔬菜与生蔬菜亚硝酸盐含量比较无统计学差异（P〉0.05）,与腌制蔬菜有统计学差异（P〈0.01）;生蔬菜、炒制蔬菜亚硝酸盐含量均随存放时间的延长呈现上升的趋势,腌制蔬菜在存放6 h时亚硝酸盐含量最高,之后有所下降,48 h后又呈上升趋势。冰箱存放的蔬菜的亚硝酸盐含量明显低于室温存放的蔬菜,但无统计学差异（P〉0.05）;不同贮藏温度下的蔬菜中亚硝酸盐含量均呈出先升高后降低再升高的态势。结论 炒制蔬菜亚硝酸盐含量低于腌制蔬菜;低温贮藏可降低亚硝酸盐含量;各种烹制的蔬菜,不论存放时间还是保存温度均不宜超过48 h。
Objective To study the influence of different processing methods, storage methods and storage temperature on the amount of nitrite in vegetables, to provide basis for reducing the harm of nitrite. Methods Four kinds of vegetables, including radish, carrot, cabbage and celery, were fried and salted, then divided into two groups. The vegetables in each group were stored at room temperature （18-20℃） or in refrigerator （4℃） for not more than l h and 6, 12, 24, 48 h, respecively. Nitrite contents in each vegetable were measured and compared with sodium nitrite standard curve. Results The order of nitrite content in vegetables is： fried vegetables〈raw vegetables〈salted vegetables. The nitrite content of fried vegetables was statistically significant lower than that of salted vegetables （P〈0.01）, but not statistically significant lower than that of raw vegetables （P〉0.05）. The nitrite content of fried vegetables and raw vegetables presented growing trend with the extension of time. The nitrite content of salted vegetables was highest after 6 h of storage, then began to decrease, but increased after 48 h. The nitrite content of vegetables stored at room temperature is higher than that of vegetables stored in refrigerator, but the difference was not statistically significant （P〉0.05）. The nitrite content of vegetables stored in different temperature all presented growing trend with the extension of time. Conclusion The nitrite content in fried vegtables was lower than that in salted vegetables. Low temeprature storage can lower the nitrite content in vegetables, and the storage time should not exceed 48 h.
出处
《食品与药品》
CAS
2015年第6期422-425,共4页
Food and Drug
关键词
蔬菜
亚硝酸盐
烹制方法
贮藏条件
vegetable
nitrite
cooking method
storage condition
