| 不同处理对常见叶菜中亚硝酸盐含量的影响 |
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| 引用本文： | 贾琦,叶秀莲,杨成根.不同处理对常见叶菜中亚硝酸盐含量的影响[J].扬州大学学报(农业与生命科学版),1997(2). |
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| 作者姓名： | 贾琦 叶秀莲 杨成根 |
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| 作者单位： | 江苏农学院基础部 |
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| 摘 要： | 以盐酸萘乙二胺为显色剂，应用分光光度测定法，研究不同处理对常见叶菜中亚硝酸盐含量的影响。结果表明，不同处理对叶菜中亚硝酸盐的含量有很大的影响。小白菜以煮沸后放置１ｄ，亚硝酸盐含量最低，可下降９０％；茼蒿冷藏３ｄ后，含量最低，下降了６０％；大白菜则以新鲜菜含量为最低；叶菜腌制１８ｄ后，亚硝酸盐的含量趋于一低值
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| 关 键 词： | 蔬菜 亚硝酸盐 处理 测定 |
THE EFFECT OF DIFFERENT TREATMENT ON NITRITE CONTENT OF SOME COMMON VEGETABLES |
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| Jia Qi,Ye Xiulian,Yang Chengen.THE EFFECT OF DIFFERENT TREATMENT ON NITRITE CONTENT OF SOME COMMON VEGETABLES[J].Journal of Yangzhou University:Agricultural and Life Science Edition,1997(2). |
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| Authors: | Jia Qi Ye Xiulian Yang Chengen |
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| Abstract: | The variation of nitrite content in some vegetables which have been treated has been studied with spectrophometer. The results show that the nitrite content in vegetables would change after vegetables being treated: The NO - 2 N content in boiled green vegetables is the lowest, decreases 90%, while the content of NO - 2 N in refrigerated chrysanthemum decreases 60%, there is the lowest content of NO - 2 N in fresh chinese cabbage. The content of NO - 2 N in vegetables having been pickled for 18 days tends to low value. |
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| Keywords: | vegetables nitrites treatment determination |
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