食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 分析检测 •    下一篇

白菜储存过程中硝酸盐和亚硝酸盐含量的动态变化研究

鲁奇林1,王娜2,冯叙桥赵宏侠3,黄晓杰2   

  1. 1. 渤海大学食品科学研究院
    2. 沈阳农业大学食品学院
    3. 沈阳农业大学
  • 收稿日期:2013-12-24 修回日期:2014-08-26 出版日期:2014-09-25 发布日期:2014-09-17
  • 通讯作者: 冯叙桥 E-mail:feng_xq@hotmail.com
  • 基金资助:
    渤海大学人才引进基金项目;辽宁省科技厅重点项目

The Content of Nitrate and Nitrite Dynamic Change in the Storage Process of Chinese Cabbage

  • Received:2013-12-24 Revised:2014-08-26 Online:2014-09-25 Published:2014-09-17

摘要: 本文研究了在不同储存温度(0℃,10℃,20℃)、储存方式(未包装,0.04mm PE保鲜袋包装)条件下储存16d,白菜(Brassica pekinensis)中采用高效液相色谱法(HPLC)法同时测定的硝酸盐和亚硝酸盐含量的动态变化情况。结果表明,在不同储存温度和储存方式下,硝酸盐和亚硝酸盐的含量随着储存时间的延长均呈现先增加、后降低、再上升的趋势,其中硝酸盐的含量在整个储存期间,均在低于432mg/kg的安全食用范围内;亚硝酸盐含量在20℃储存条件下储存7d即超过了4mg/kg的安全摄入量,而其它储存条件均在安全食用范围内。白菜中硝酸盐与亚硝酸盐的含量在储存过程中随储存温度的降低而显著减少,到储存末期(16d时)20℃和10℃储存白菜中硝酸盐含量分别是0℃储存的1.2和1.1倍,亚硝酸盐含量分别是0℃储存的1.4和1.2倍。PE保鲜袋包装有助于减少白菜在中、低温(10℃,0℃)储存中硝酸盐与亚硝酸盐的含量,但在高温(20℃)储存中却增加其含量。因此,建议储存白菜时最好采用PE保鲜袋包装和0℃-10℃的储存温度,以保证其硝酸盐和亚硝酸盐含量不超标。

关键词: 白菜, 硝酸盐, 亚硝酸盐, 高效液相色谱法(HPLC)

Abstract: Changes of nitrate and nitrite contents determined simultaneously by HPLC in Chinese cabbage (Brassica pekinensis) stored at different temperatures (0 ℃, 10 ℃, 20℃) with two package modes (not packaged, packaged in 0.04mm PE bags) during a storage period of 16d, were investigated. The results show that both of nitrate and nitrite contents in the Chinese cabbage were firstly increased then decreased and further increased at the last storage stage. Nitrate content was, during the whole storage period, in safe range(≤432mg/kg). Nitrite content in the Chinese cabbage stored at 20℃ for one week surpassed the security intake(≤4mg/kg), while that in the Chinese cabbage stored under all other conditions kept in the safe range. Both of nitrate and nitrite content in the Chinese cabbage reduced significantly with the decrease of storage temperature during the storage process. At the end of 16d storage, the nitrate contents in Chinese cabbage stored at 20℃ or 10℃ were 1.2 and 1.1 times of that stored at 0℃, respectively, while the nitrite contents were 1.4 and 1.2 times of that stored at 0℃, respectively. Packing with PE bags helped reduce both of the nitrate and nitrite contents in Chinese cabbage stored at 10℃ and 0℃, but increased those contents in Chinese cabbage stored at 20℃. Therefore, Chinese cabbage storage is suggested to pack with PE bags and to be stored at 0℃-10℃ for effectively controlling of nitrate and nitrite contents in the Chinese cabbage.

Key words: Chinese cabbage, nitrate, nitrite, High Performance Liquid Chromatography (HPLC)

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