根菜类蔬菜对亚硝酸盐清除作用的研究

The Root Vegetables to Remove Nitrite Experiment

探究根菜类蔬菜-青萝卜和白萝卜对亚硝酸盐的清除能力。比较在不同因素如材料的处理方式、提取液用量、pH、反应时间及温度等条件下对亚硝酸盐清除效果的影响。结果表明根菜类蔬菜能够有效地清除亚硝酸盐,原材料最佳处理方式均为去皮/蒸馏水,即先将样品去皮,再用蒸馏水浸提,白萝卜对亚硝酸盐的清除能力比青萝卜的强。

This article explores the root vegetables' scavenging ability to the nitrite , such as green radish and white radish.Comparing with different fators such as material Processing method , the amount of extraction liquid, pH, reaction time and temperature on nitrite scavenging effect. The results showed that root vegetables can effectively scaveng nitrite. The best processing method of raw material was peeled/distilled water , the first sample was peeled, then immersed and leach by distilled water. White radish was stronger than green radish on nitrite scavenging ability.