不同贮藏方式对香菜中亚硝酸盐及Vc含量的影响

目的:寻找香菜食用前的最佳贮藏方式。方法:采用20、4℃、非包装(自然状态)和密封包装4种方式贮藏香菜,研究香菜亚硝酸盐和Vc含量的变化。结果:香菜在贮藏过程中亚硝酸盐的含量先升后降,但均高于新鲜香菜中的含量,4℃贮藏的香菜亚硝酸盐含量明显低于20℃贮藏的。密封与否对香菜的亚硝酸盐含量有一定影响,室温条件下非包装和冰箱中密封的方式均有利于抑制亚硝酸盐的生成。随着时间的延长,香菜在贮藏过程中Vc含量不断减少,低温和密封均有利于Vc的保存。结论:低温有利于抑制亚硝酸盐的生成,减少Vc的损失,密封包装有利于减少Vc的损失,可选择冰箱密封的方式贮藏香菜,亚硝酸盐含量最低,Vc含量最高。

Influences of different storage modes on nitrite and Vc content in caraway

Objective: The study aimed to seek for the optimum storage mode of caraway before eating. Method: The caraways were stored with 4 modes of20℃ and 4℃, non-package (natural state) and sealed package to study the variation of nitrite and Vc contents in caraway. Result: The nitrite content first increased and then decreased in caraway during the storage course, but its content was all higher than that in fresh caraway. The nitrite content in caraway stored at 4℃ was obviously lower than that stored at20℃. Sealing had some influence on the nitrite content in caraway. Both the modes of non- package and sealing in fridge were in favor of restraining the producing of nitrite under the condition of room temperature. The Vc content in caraway reduced continuously during the storage course along with the prolonging of time, and both low-temperature and sealing were in favor of the preservation of Vc. Conclusion: Low-temperature was in favor of restraining the producing of nitrite, reducing the loss of Vc, and sealing package was in favor of reducing the loss of Vc. The mode of sealing in fridge could be chosen to store caraway, with lowest nitrite content and highest Vc content.