摘要
以白菜、南瓜和白萝卜为试材,采用浸泡、盐腌处理的方法,研究不同处理时间和方法对蔬菜中硝酸盐和VC含量的影响。结果表明:不同处理方式均使蔬菜中VC含量有所降低;清水浸泡能有效降低白菜中硝酸盐含量,而萝卜经盐渍后硝酸盐含量反而升高。
Taking cabbage, green pumpkin and ternip as experiment materias, which were treated with steeping or salted, studied different processing time and method that influenced nitrate in vegetables and vitamin C content. The results showed that the two processing modes were able to reducing the content of VC, the content of nitrate for cabbage decreased evidently after steeped, but that of ternip increased on the contrary after salted.
出处
《北方园艺》
CAS
北大核心
2010年第10期55-57,共3页
Northern Horticulture
基金
重庆文理学院引进人才科研启动资助项目
关键词
蔬菜
浸泡
盐腌
硝酸盐
VC
vegetables
steeping
salted
nitrate
vitamin C
