茶溶液浸泡对黄瓜中硝酸盐和亚硝酸盐含量的影响

Effect of tea soaked solution on nitrate and nitrite content in cucumber

目的:利用茶溶液对黄瓜进行浸泡处理,根据其对硝酸盐、亚硝酸盐的去除率,探讨最佳浸泡方式。方法:利用热水浸提法制备茶叶水溶液,在恒温水浴锅中用茶叶水溶液对黄瓜样品进行浸泡处理,通过改变茶叶水溶液的浓度、浸泡时间、浸泡温度等实验条件,测定黄瓜中硝酸盐、亚硝酸盐的含量变化。结论:在温度为30℃时,用浓度为5%的茶溶液对黄瓜浸泡10min,对其硝酸盐和亚硝酸盐的去除效果较好。

Objection ：According to the change of nitrate and nitrite content in cucumber,the best soaking methods using tea extracting solution were studied. Methods：By boiling water tea extracting solution was prepared. We placed tea solution and cucumber samples on constant temperature water bath, and measured the content of nitrate and nitrite of cucumber in different conditions by changing the concentration of tea solution, soaking temperature and soaking time. Results：The best nitrate and nitrite removing rate was derived when the temperature was 30℃,the concentration of tea solution was 5% and the soaked time was 10min.