贮存条件对蔬菜及其食品中硝酸盐、亚硝酸盐含量的影响

对不同温度、容器等贮存条件下蔬菜及菜汤中NO3-和NO2-含量状况的研究。结果表明:不论是在新鲜蔬菜还是菜汤中,这两种有害物质的含量均随贮存温度的升高而相应增加,且含盐菜汤中的含量高于无盐菜汤;在同种温度条件下,3种不同质地容器贮存的菜汤中NO3-特别是NO2-的含量差异较大,均为铝容器>不锈钢容器>铁容器。

Effect of the store condition on nitrate and nitrite contents in the vegetables and its food

The research conclusion to nitrate and nitrite contents in vegetables or their soups under the store condition of different temperature and containers etc indicates: whether in fresh vegetables or their soups, both these two substances contents increase with the going up of hoarding temperature, and the contents of vegetable soups containing salt are more than that of the ones without salt. Under the same temperature condition, in the vegetable soups hoarding within three different kinds of texture containers the difference in NO3-, especially NO2- contents is big, which is that for the aluminum container> stainless steel container> iron container.