食品加工处理对银耳中硝酸盐和亚硝酸盐含量的影响

采用盐酸萘乙二胺比色法检测了银耳中硝酸盐和亚硝酸盐的含量，同时也比较了不同储存温度下不同处理方法对硝酸盐和亚硝酸盐的影响。结果表明，室温和4 ℃条件下储存48 h后，银耳所含的亚硝酸盐含量分别由25.43 μg/g增加至128.11 μg/g和98.64 μg/g，硝酸盐含量分别由458.24 μg/g降低至364.64 μg/g和394.11μg/g；而经巴氏灭菌后，亚硝酸盐增加至39.76 μg/g和43.59 μg/g，硝酸盐则降低至430.52 μg/g和438.17 μg/g。煮沸30 min后，硝酸盐和亚硝酸盐分别由458.24 μg/g、25.43 μg/g降低至89.09 μg/g、6.50 μg/g。食品加工处理可以降低银耳中硝酸盐和亚硝酸盐的含量。

Effects of food processing on nitrate and nitrite contents in Tremella fuciformis

The determination of nitrate and nitrite in Tremella fuciformis was conducted using N-ethylenediamine colorimetric method, and the effect of different treatments and storage temperatures on nitrate and nitrite were compared. The results showed that the contents of nitrite accumulated to 128.11 μg/g and 98.64 μg/g from 25.43 μg/g, along with the decrease of nitrate to 364.64 μg/g and 394.11 μg/g from 458.24 μg/g at room temperature and 4 ℃ for 48 h. After pasteurization, the content of nitrate decreased to 430.52 μg/g and 438.17 μg/g, coupling with the increase of nitrite to 39.76 μg/g and 43.59 μg/g. Furthermore, the contents of nitrate and nitrite reduced to 89.09 μg/g and 6.50 μg/g from 458.24 μg/g and 25.43 μg/g after blanching for 30 min. These results indicated that common food processing procedures may serve as an effective role to minimize nitrate and nitrite in T. fuciformis.