不同干燥方式对枸骨叶片和果实中亚硝酸盐含量的影响

Effects of Different Drying Methods on Nitrite Contents in Leaf and Fruit of Ilex cornuta

【目的】:研究不同干燥方式对枸骨叶片和果实中亚硝酸盐含量的影响。【方法】:将采集的枸骨叶片和果实用自来水洗涤干净,沥干后分为叶片、果实两组,再将两组样品分别进行室内阴干(20～30℃)、恒温烘干(60℃)、室外晒干三种干燥方式处理。其中室内阴干的样品从采集当天开始测试,每天测定一次,连续测定6d,恒温烘干和室外晒干样品先用水煮沸,从沸腾开始每隔3min采样测定一次,每份样品连续测定6次。测定的各样品均设3个重复,求均数。【结果】:室内阴干过程中,新鲜枸骨叶片和果实中亚硝酸盐含量随阴干时间延长而增加。在恒温烘干和室外晒干的枸骨干样中亚硝酸盐含量均随煮沸时间的增加而增加,枸骨叶片在煎煮9min时显著增加,枸骨果实在煎煮6min时显著增加。【结论】:为了提高枸骨的药用安全性,新鲜枸骨采摘后尽快使用,或仅用其叶片部分。从枸骨亚硝酸盐含量方面分析,恒温烘干方式处理低于室外晒干方式。为减少亚硝酸盐的危害,煎煮枸骨干样的时间建议不超过6min。

The aim was to study effects of different drying methods on nitrate content in leaf and fruit of Ilex corn uta. Ilex cornuta samples collected were clean by water. The leaf and fruit of Ilex cornuta were divided into two groups, branches of the two groups of each sample are air drying in room temperature（20-30℃ ） and baking in constant temperature（60℃ ）and sun drying. The nitrite contents of samples in room temperature were deter mined once every day from day 0 to day 5. The desiccative samples were boiled first, then nitrite contentswas creased with time. Under baking in constant temperature and sun drying, the average nitrate content increased with decoction time, the nitrite contents of Ilex cornuta leaf were significantly increased after boiling for 9 mi nutes, the nitrite contents in fruit of Ilex cornuta were significantly increased after boiled for 6 minutes. Conclu sion is that in order to improve the medical security of Ilex cornuta, appropriate should be used by now, or only using leaf. Considering nitrite content in Ilex cornuta, the baking in constant temperature is under the sun dr ying. To reduce the side effects of nitrite, decocting time of Ilex cornuta should be controlled in 6 minutes.