11种蔬菜中亚硝酸盐含量稳定性研究

Study on Stability of the Nitrite Content in 11 Kinds of Vegetables

采用分光光度法对4类11种蔬菜中亚硝酸盐进行为期30 d的连续测定,通过对测定数据进行数理统计,绘制出不同蔬菜中亚硝酸盐含量随存放时间变化的趋势图,结果表明存放时间越长,其亚硝酸盐含量越高。叶菜比包菜含量高,包菜比茎菜含量高。并研究了加工与否对蔬菜中亚硝酸盐的影响、熟的蔬菜要比生蔬菜中亚硝酸盐含量低;腌制的蔬菜要比未腌制蔬菜的亚硝酸盐含量低。从而为有效减少蔬菜中亚硝酸盐的生长,妥善保存蔬菜,提供理论基础。

The nitrite contents of 11 different kinds of vegetables in four species were continuously measured for 30 days by a method of spectrophotometry. The measured data were statistically analyzed and then the nitrite contents of all the tested vegetables against storing time were plotted. The results showed that the longer the stor-age time was, the higher the nitrite content had. The nitrite content in the 11 kinds of vegetables followed the or-der:leaf vegetables>cabbage>stem vegetables. Moreover, the vegetable processing methods also influenced the nitrite content. Compared to fresh vegetables, both cooked vegetables and salted vegetables possessed lower ni-trite content. This study might provide fundamental guidance for the control of nitrite content in vegetables as well as the storage of vegetables.