摘要
选择有代表性的叶菜、果菜和根茎类蔬菜,采用紫外分光光度法,研究不同的贮存方法和贮存时间对蔬菜中硝酸盐和亚硝酸盐含量的影响。结果表明:将蔬菜样品经过食品料理机初步捣碎后,采用冷藏方法贮存,硝酸盐含量明显增大,亚硝酸盐含量明显减少,而冷冻方法硝酸盐和亚硝酸盐含量变化不大;采用冷冻方法贮存,测定鲜样、冷冻3 d和冷冻9 d蔬菜样品中的硝酸盐和亚硝酸盐含量,其结果基本不变。
Effects of different storage conditions on the content of Nitrate and Nitrite in vegetables are described in this paper.Under the cold storage condition,the change of contents of nitrate and nitrite is insignificant,while under the cool storage condition,the nitrate contents in vegetables increase significantly with the nitrite contents in vegetables decrease.
出处
《农业环境科学学报》
CAS
CSCD
北大核心
2005年第z1期257-258,共2页
Journal of Agro-Environment Science
