菜用甘薯茎尖不同储存期 Vc 和亚硝酸盐含量的变化研究

摘要

the tip in chilled and frozen under the nutrient composition and the change of nitrite content of sweet potato stem on the law.The results show that:with the extension of storage time,chilled and frozen two kinds of storage methods of sweet potato stem tip vitamin C decreased,but the cold treatment than the freezing treatment decreased.Nitrite content variation than appear,frozen storage condition of low nitrite increased storage.%利用菜用甘薯茎尖，通过测定其不同贮藏期 Vc 和亚硝酸盐含量，研究了甘薯茎尖在冷藏和冷冻下Vc 及亚硝酸盐含量变化的规律。结果表明：随着贮藏时间的延长，在冷藏和冷冻两种贮藏方式下，甘薯茎尖 Vc 均下降，但冷藏处理较冷冻处理下降幅度小。亚硝酸盐含量出现消长变化，冷冻比冷藏条件贮存亚硝酸盐增加低些。所以食用时应根据需要综合考虑采用冷藏或冷冻，最大限度地降低其不利因素。