几种冬季常食蔬菜中亚硝酸盐含量的测定

Determination of Nitrite Contents in Several Common Vegetables in Winter

以大白菜、白萝卜、山药为原料,研究不同贮存方式、不同温度条件和不同加工方法对这3种冬季常食蔬菜亚硝酸盐含量的影响。结果表明:无论常温还是低温贮藏,贮存15天内,3种蔬菜中亚硝酸盐含量呈现缓慢增加的趋势,贮存第9天后,趋于平稳或略有下降。常温贮藏3种蔬菜,其亚硝酸盐含量高于低温贮藏。水煮可以降低大白菜中亚硝酸盐含量,盐腌会增加大白菜中亚硝酸盐含量,但均小于4mg/kg。

This paper studied the effect of different storage style, temperature and processing methods on nitrite contents in Chinese cabbage,white radish and yam. The results showed that nitrite contents in these three vegetables were increased at the early stage and decreased at the late stage after 9 days under room or cooled temperature. The nitrite contents in three vegetables stored at room temperature were higher than those at cold temperature. Boiling in water revealed the nitrite contents but salting improved it in three vegetables with the nitrite contents of below 4 mg/kg.