不同涂膜贮藏对青椒亚硝酸盐含量的影响研究

Influence of Nitrite Content on Green Pepper Coated Differently During Storage

研究了以蔗糖酯及壳聚糖为涂膜剂,并配合防腐剂对羟基苯甲酸丙酯对青椒进行涂膜保鲜处理,观察青椒在贮藏期间亚硝酸盐含量的变化。研究结果表明:在贮藏期间青椒中的亚硝酸盐含量均逐渐积累升高,经过涂膜处理的青椒亚硝酸盐含量明显低于未涂膜者,说明涂膜处理可抑制青椒中硝酸盐向亚硝酸盐的转化,而复合涂膜对这种转化有更强的抑制作用。由正交试验结果可以得出,在现有实验条件下,以1.0%蔗糖酯、2.0%壳聚糖做涂膜剂对硝酸盐向亚硝酸盐的转化有最强的抑制作用。

The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed. The results show that at room temperature, the nitrite content increased continually. The coating can inhibit this change. The orthogonal experiment show that the optimum proportion of the preservation was as follows: 1.0% sucrose ester and 2.0% chitin. This ratio has the best effect on inhibiting the change from nitrate to nitrite.