利用紫外可见分光光度法测定了不同储存条件及不同储存时间下,烹饪蔬菜中亚硝酸盐含量的变化.以清炒油菜为例,常温隔夜放置的烹饪蔬菜中亚硝酸盐含量非常高,超过国家食品安全标准的规定(5 mg/kg),不可食用.4 ℃相比于常温更有利于绿叶蔬菜的保存,但是保存时间过久,会降低其所含有的营养物质,建议对于烹调的食物还是尽早食用更为恰当.对于未吃完的烹饪蔬菜,一定要放入冰箱内保存;自带午餐时也尽量不要选用绿叶蔬菜.%The changes of nitrite content in cooking vegetables under different storage conditions and storage time were measured by UV -Vis spectrophotometry. Take fried rape as an example,the content of nitrite in culinary vegetables placed at room temperature overnight is very high,exceeding the requirements of the national food safety standard(5 mg/kg)and is not edible. Compared to normal temperature,4℃ is more conducive to the preservation of green leafy vegetables. But if the preservation time is too long,it will reduce the nutrients it contains. It is advisable to eat cooked food as soon as possible more appropriate. For leftover cooking vegetables,be sure to put into the refrigerator to save. When need to bring own lunch,try not to use green leaves vegetables.
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