不同处理对绿豆芽中亚硝酸盐含量影响的研究

Effect of Different Treatments on the Content of Nitrite in Mung Bean Sprouts

以绿豆芽为试验材料,研究在不同储藏温度(-6,5,20,25,30℃)、不同保鲜膜覆盖(品牌1清清美、品牌2妙洁、品牌3心相印、品牌4茶花、品牌5南亚)、不同浸泡方式(淡盐水、茶水、隔夜茶水、抗坏血酸溶液)、不同洗涤方式(自来水、盐水、淘米水、小苏打水、洗涤剂)这四种处理方式下绿豆芽中亚硝酸盐含量的变化,并对绿豆芽做这四种处理的正交实验,选出一个亚硝酸盐含量最少的、最佳的处理方案。试验结果表明:绿豆芽中的亚硝酸盐含量随着温度的升高而增加;自来水、盐水、淘米水、小苏打水和洗涤剂均对绿豆芽中的亚硝酸盐有去除作用,并且洗涤剂的去除作用优于其它四种洗涤方式;不同的浸泡方式去除作用不同,其中抗坏血酸溶液的去除作用为最佳;这五种保鲜膜中品牌2的效果最好;做正交实验时,绿豆芽在用小苏打水洗涤、茶水浸泡、品牌2的保鲜膜覆盖保存在5℃的温度下亚硝酸盐的含量最低,即绿豆芽的最佳处理方式。

In this experiment, the mung bean sprout was used as the experimental material, the changes of nitrite content in mung bean sprouts under different treatments were studied. The first condition was temperature （-6, 5, 20, 25, 30℃ ）. The second condition was plastic wraps （Clear beauty, Miaojie, Heart phase printing, Camellia, South Asia）.The third condition was immersion method（light salt water, tea, last night＇s tea, ascorbic acid solution）, The last condition was washing method （running water, salt water,rice water, soda water, detergent）.And the orthogonal experiment of mung bean sprouts was done to select an optimal solution for the least nitrite content. The results showed that the nitrite content in mung bean sprouts increased with the increase of the temperature; Running wa- ter, salt water, rice water, baking soda water and detergent solution had the effect of removing nitrite in mung bean sprouts, and the ef- fect of detergent was the best; Under different immersion methods, the effects were different, the removal effect of ascorbic acid was the best. The effect of second plastic wraps named Miaojie was the best. In the orthogonal experiment, the content of nitrite was the lowest when the mung bean sprout was washed with baking soda, soak with tea, covered with plastic wraps named Miaoiie and kept at 5 ℃.