不同贮藏条件对3种野菜营养成分及亚硝酸盐含量的影响

Effects of Storage Conditions on Contents of Nutrient Components and Nitrite in Three Kinds of Wild Vegetables

以荠菜、苦荬菜、刺儿菜为试验材料,研究了3种野菜中营养成分及亚硝酸盐含量在不同贮藏温度(冷藏和冷冻)下随时间变化的规律。结果表明,随着贮藏时间的延长,冷藏和冷冻两种贮藏方式中3种野菜可溶性蛋白、维生素C、类胡萝卜素的含量均显著下降,但冷藏处理较冷冻处理下降幅度小。粗纤维含量表现为上升趋势,但上升趋势不显著。亚硝酸盐含量出现消长变化,贮藏第2天达到一峰值,随后下降,到第6天又有所上升。贮存时间相同时,冷藏条件贮存的野菜中亚硝酸盐增加速率更为明显。

Capsella bursa-pastoris L. ,lxeris denticuate and Cirsium setosum were stored under cold storage and frozen storage respectively. The changes of nutrient components and nitrite contents were investigated during the storage process. The result showed that the content of protein, vitamin C, total caretenoids in three kinds of potherb decreased significantly under both storage conditions while the increase of contents of crude fiber was not significant. The content of nitrite had a peak at the second day, and then it decreased. At the sixth day, the content of nitrite increased again. The change of nitrite in potherb preserved in cold storage was more obvious than that in frozen storage.