不同烹调方法的蔬菜中亚硝酸盐含量变化探讨

Investigation of Nitrite Content of Vegetables in Different Cooking Methods

综合分析了蔬菜经3种烹调方法(水煮熟、炒熟、凉拌)后体内硝酸盐和亚硝酸盐含量的变化情况,主要是亚硝酸盐。水煮熟蔬菜的硝酸盐含量会降低,而亚硝酸盐含量的增减变化结论不一致;炒熟的蔬菜在室温和冷藏存放6h以前亚硝酸盐含量降低,随着存放时间的延长,受空气中细菌和蔬菜体内维生素C变化的影响,亚硝酸盐含量继续变化;关于凉拌蔬菜亚硝酸盐含量变化的报道较少。

Analyzed the changes of nitrate and nitrite content of vegetables by three different kinds of cooking methods（ boiling,fried and acetarious vegetables） ,mainly to nitrite. Boiling reduced nitrate content of vegetables,while the content of nitrite changed in inconsistent conclusion. Nitrite content of fried vegetables decreased before stored 6 hours at room and refrigerated temperature,while with the extension of storage time,the nitrite content continued to changed as polluted by air bacteria and the changed of vitamin C.