【摘要】 目的　研究不同加工方法及加工后的存放对蔬菜中亚硝酸盐含量的影响。方法　我们选择淮南市舜耕菜市场蔬菜作为调查点 ,将青菜、芹菜在生、熟、腌三种不同烹调加工方法和熟菜在室温 (1 4℃ )和冰箱 (4℃ )中存放条件下的样品用磺酸萘乙胺比色法测定亚硝酸盐含量。结果　青菜在三种不同加工方法下 ,亚硝酸盐含量随着存放时间均出现先下降后上升的现象 ,达 48h明显高于开始的亚硝酸盐含量。芹菜中亚硝酸盐含量则随时间继续下降 ,直到 48h仍有下降趋势。室温 (1 4℃ )与冰箱 (4℃ )保存 ,熟菜中亚硝酸盐含量差异均无显著意义。结论　蔬菜中亚硝酸盐的变化可能与蔬菜中维生素C的含量及微生物的生长繁殖有关更多还原

【Abstract】 Objective To study the effect of different processing methods and the storage after processing on the amount of nitrite in vegetable.Methods In order to study the change of nitrite amount in green vegetable and celery during three different cooking methods including no processing,processing,salting and cooked vegetable under different storage conditions including room tempreture(14℃) and refregerater(4℃),we choose the vegetable from Sungeng food market in Huainan city as investigation point.Results The amount of nitrite in green vegetable decrease at first,then increase with storage time with three different processing methods.At the 48th hour,the amount of nitrite was markedly higher than that at beginning.The amount of nitrite in celery decrease with time.At the 48th hour,it still had the decreased intendence.The change of nitrite amount was not significent under two different storage tempreture.Conclusion The change of nitrite amount in vegetable is related with the amount of vitamin C and the growth and the breeding of microbe in vegetable.更多还原