贮藏温度和漂烫时间对野菜亚硝酸盐含量的影响

摘要

为了更安全地贮藏和食用野菜,研究了贮藏温度和漂烫时间对野菜长蕊石头花和面根藤中亚硝酸盐含量的影响.结果表明:1) 随着贮藏时间的延长,无论室温贮藏还是低温冷藏,野菜中亚硝酸盐含量均在1～3 d达到一峰值,随后下降,到第7 d又有所上升.在相同的贮藏时间下,低温贮藏的野菜中亚硝酸盐含量及其变化速率均低于室温条件下贮藏的野菜.2) 两种野菜进行漂烫处理后亚硝酸盐含量均随漂烫时间的延长而逐渐降低.%The effects of storage temperature and blanching time on nitrite content of Gypsophila oldhamiana and Calystegia hederacea (two wild vegetables) were studied to store and eat wild vegetables safely. The results showed that the nitrite content of two wild vegetables reached the peak during 1～3 d,then reduced and rose again in the 7th day under room temperature or low temperature, the nitrite content of two wild vegetables stored under low temperature and their change rate were both lower than those of two wild vegetables stored under room temperature; the nitrite content of two wild vegetables after blanching treatment reduced with elongation of blanching time.