云南叶菜蔬菜炒制及加工过程中亚硝酸盐含量的变化

Changes of Nitrite Content in Stir-frying and Processing of Yunnan Leafy Vegetables

实验检测了昆明市呈贡地区种植的大白菜、青菜、芹菜和韭菜4种具有代表性的叶菜蔬菜中的亚硝酸盐含量。结果表明:这四种蔬菜中亚硝酸盐含量排序为大白菜>芹菜>青菜>韭菜。韭菜中亚硝酸盐含量最低是0.992mg·kg-1,大白菜中亚硝酸盐最高是1.21mg·kg-1,样本蔬菜中亚硝酸盐含量均在国家食品卫生标准4mg·kg-1范围内。炒制蔬菜可以降低亚硝酸盐含量;蔬菜加工过程中炒制时间对蔬菜中亚硝酸盐含量有影响,但变化的比例不高;炒熟的叶菜类蔬菜低温密封保存48h时,亚硝酸盐含量都超过国家食品卫生标准的4mg·kg。

the contents of nitrite in four typical leaf vegetables,namely Chinese cabbage,green cabbage,celery and leek,were tested in chenggong district of Kunming.The results showed that the contents of the five vegetables were ranked as Chinese cabbage > celery > green vegetables > leek.The lowest nitrite content in leek was 0.992 mg·kg-1,and the highest nitrite content in Chinese cabbage was 1.21 mg·kg-1.Stir-frying vegetables can reduce the content of nitrite;The stirfrying time had an effect on the nitrite content in vegetables,but the increase rate was not high.The nitrite content of the vegetables Fried with leafy vegetables exceeds the standard in the process of low-temperature sealing and preservation for 48 h.