摘要
采用盐酸萘乙二胺分光光度法检测昆明市呈贡地区种植的青菜、花菜、番茄、四季豆、萝卜5种具有代表性的蔬菜中亚硝酸盐含量。结果表明, 5种蔬菜含量排序为:青菜>萝卜>番茄>四季豆>花菜。花菜中亚硝酸盐含量最低(0.232 mg/kg),青菜中亚硝酸盐最高(1.09 mg/kg),样本蔬菜中亚硝酸盐含量均在国家食品卫生标准4mg/kg范围内。室温25℃保存下的蔬菜,青菜、番茄、四季豆等蔬菜都会在72或96 h内出现亚硝酸盐高峰;但低温4℃保存下的蔬菜,低温能延缓亚硝酸盐峰值出现;蔬菜加工过程中煮制时间对蔬菜中亚硝酸盐含量影响不大;根茎、果实类的煮熟蔬菜在低温密封保存过程中72 h均未超标,但考虑蔬菜中亚硝酸盐含量和微生物的存在,叶菜放置不易超过24 h,其余蔬菜放置不易超过48 h。
The content of nitrite in green vegetables, cauliflowers, tomatoes, green beans and radishes grown in Chenggong area of Kunming city was determined by naphthalene ethylenediamine hydrochloride spectrophotometry. The results showed that the contents of the five vegetables were ranked as follows: green vegetables>radish>tomato>green beans>cauliflower. The lowest nitrite content was 0.232 mg/kg in cauliflower and the highest was 1.09 mg/kg in green vegetables. Vegetables stored at 25 ℃ at room temperature, green vegetables, tomato green beans and other vegetables would show the peak of nitrite within 72 or 96 h. However, for vegetables preserved at 4 ℃ at low temperature, low temperature could delay the peak of nitrite. The cooking time had little effect on the nitrite content of vegetables. The cooked vegetables with roots and fruits did not exceed the standard during the low-temperature sealing and preservation process for 72 h. However, considering the presence of nitrite content and microorganisms in vegetables, it was not easy for leafy vegetables to be placed for more than 24 h, while other vegetables were not easy to be placed for more than 48 h.
作者
吴文彬
谢磊磊
李理
彭莉
WU Wenbin;XIE Leilei;LI Li;PENG li(Kunming Metallurgical Technical College,College of Environmental Engineering,Kunming 650000)
出处
《食品工业》
CAS
北大核心
2020年第5期203-206,共4页
The Food Industry
基金
科技厅青年基金项目“新鲜蔬菜及蔬菜制品中亚硝酸盐的含量变化及其影响因素研究”(项目编号2014FD061)。
关键词
亚硝酸盐
蔬菜
贮藏
加工蔬菜
nitrite
vegetables
storage
processing vegetable
