摘要
目的:研究不同储存时间、储存温度和包装方式对芹菜和豇豆中硝酸盐和亚硝酸盐含量的影响,为居民储存蔬菜提供科学依据。方法:在不同储存温度(4℃、25℃)、储存方式(敞口包装、密封包装)下储存芹菜和豇豆7d后,采用离子色谱法测定其中硝酸盐和亚硝酸盐的含量。结果:随着储存时间的延长,2种蔬菜中硝酸盐和亚硝酸盐含量会逐渐增加。低温4℃密封储存时硝酸盐、亚硝酸盐含量低,变化幅度最小。25℃密封储存时硝酸盐、亚硝酸盐含量高于25℃敞口储存时的含量。4℃敞口储存时硝酸盐、亚硝酸盐含量高于4℃密封储存时的含量。结论:应尽量食用新鲜蔬菜,如若储存应选择低温密封储存,有助于减少硝酸盐和亚硝酸盐的危害。
Objective To study the effects of different storage time,storage temperature and packaging way on the content of nitrate and nitrite in celery and cowpea. Method The contents of nitrate and nitrite were determined by ion chromatography（ 7d） under different storage temperatures（ 4℃ and 25℃） and storage methods（ open packaging and sealed packaging）. Result With the extension of storage time,the contents of nitrate and nitrite in two vegetables increased gradually. The contents of nitrate and nitrite were low when storaged at 4℃,and the change range was small. The contents of nitrate and nitrite storaged at 25℃ sealed package were higher than that of the exposure at 25℃. The contents of nitrate and nitrite storaged at 4℃ open package were higher than that sealed at 4℃. Conclusion People should try to eat fresh vegetables. If we must storage vegetables,we should choose low temperature sealed storage,which could help reduce the harm of nitrate and nitrite.
出处
《中国食物与营养》
2016年第3期15-19,共5页
Food and Nutrition in China
基金
国家自然科学基金(项目编号:81372985)
