Collective Study on Content Changes of Nitrate,Nitrite and VC in Buds of Different Toona sinensis Provenances Species

Abstract

Abstract: The changes of nitrate, nitrite and VC contents were studied respectivrvely in buds of different Toona sinensis provenances species, sampled from Nanjing, Sichuan, Hunan, Hubei, Henan and Shanxi. The results showed that the nitrate, nitrite and VC contents are significantly different at the same picking time. By integrated assay to the above contents at different picking time and species phases, Hunan provenance is choose as the ideal edible product, because both its nitrate and nitrite contents are relatively low, while its VC is really high. At the meantime the contents of nitrate and nitrite of the other provenances are also in accordance with the edible standard before April 9th, though its VC content is moderate. So they are also reassured to be safely edible.

Key words: Toona sinensis, provenances, nitrate, nitrite, VC

YANG Yu-Zhen, PENG Fang-Ren, CAO Yi-Da. Collective Study on Content Changes of Nitrate,Nitrite and VC in Buds of Different Toona sinensis Provenances Species[J]. FOOD SCIENCE, 2007, 28(6): 48-51.

[1]	ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining. Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C [J]. FOOD SCIENCE, 2021, 42(4): 107-114.
[2]	JIANG Pengfei, GAO Haidong, ZHAO Lili, WANG Zhaogai, SHI Guanying, ZHANG Le, WANG Xiaomin, WANG Xuzeng. Comparative Analysis of Bioactive Ingredients, Hypoglycemic Activity and Volatile Components of Unfermented and Fermented Tea Made from Toona sinensis Buds at Different Harvest Periods [J]. FOOD SCIENCE, 2021, 42(2): 262-270.
[3]	YANG Jianfei, MA Qian, ZUO Yong, HUANG Xueqin, XU Jia, WANG Dingli, ZHOU Yaojin, YANG Keyi. A Spectrophotometric Reagent for the Rapid Detection of Nitrite and Its Application to Pickles [J]. FOOD SCIENCE, 2021, 42(18): 321-328.
[4]	XU Yiwei, ZHU Dan, SHI Jiyong, ZHANG Wen, WANG Xin, LIU Chao, LI Wenting, ZOU Xiaobo. Rapid Detection of Nitrite in Meat Products by in-Situ Synthesized Cu-Based Metal Organic Frameworks Coupled with Differential Pulse Voltammetry [J]. FOOD SCIENCE, 2021, 42(16): 267-272.
[5]	WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning. Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits [J]. FOOD SCIENCE, 2021, 42(1): 149-156.
[6]	LI Cuihong, WEI Lijuan, MU Yuwen, FENG Yuqin. Effect of Combined Treatment with Ice Water and Lysozyme on Spinach Quality and Nitrate Content [J]. FOOD SCIENCE, 2020, 41(7): 203-209.
[7]	LI Xiuming, YANG Hua, WANG Yang, QIU Hongbo, WU Chenyan, XIONG Fengjiao, LIU Jingjing, MA Lizhen. Inhibitory Effect of Mixed Cultures of Lactic Acid Bacteria on N-nitrosamine Production during Sausage Fermentation [J]. FOOD SCIENCE, 2020, 41(6): 131-138.
[8]	PENG Yong, WANG Junxiao, MA Yurong, LIU Pei, WANG Qingguo. Inhibitory Effect of Prohexadione-Calcium Combined with Calcium Nitrate on Bitter Pit of Fuji Apple [J]. FOOD SCIENCE, 2020, 41(3): 205-211.
[9]	ZHOU Yajun, LI Wenlong, CHEN Yan, WANG Shujie. Effects of Bamboo Leaf Extract on the Quality and Nitrite Content of Low-Nitrite Western-Style Smoked Ham [J]. FOOD SCIENCE, 2020, 41(24): 9-15.
[10]	LI Xiuming, LIU Jingjing, YAN Lijuan, YANG Hua, WANG Yang, MA Lizhen. Inhibition Mechanism and Application of Lactic Acid Bacteria on N-Nitrosamine Formation [J]. FOOD SCIENCE, 2020, 41(2): 141-147.
[11]	ZHANG Nawei, CHEN Fengyi, LI Erhu. Inhibition of Biogenic Amines and Nitrite in Kimchi by Blueberry Pomace Addition [J]. FOOD SCIENCE, 2020, 41(17): 1-8.
[12]	NI Sisi, FAN Lihua, LIAO Xinyu, SHEN Mofei, LIU Donghong, DING Tian. Recent Advances in Nitrite Replacement by Cold Plasma Technology in Meat Products [J]. FOOD SCIENCE, 2020, 41(11): 233-238.
[13]	GUO Peiyuan, XU Pan, DONG Xiaodong, XU Jingjing. Prediction of Total Viable Count in Sausage by Hyperspectral Imaging Technology Combined with Gradient Boosting Decision Tree (GBDT) [J]. FOOD SCIENCE, 2019, 40(6): 312-317.
[14]	HAN Ge, CHEN Qian, KONG Baohua. Recent Advances in Application of Cold Plasma Technology in Meat Preservation and Processing [J]. FOOD SCIENCE, 2019, 40(3): 286-292.
[15]	LIU Pengxue, LIU Haotian, ZHANG Huan, KONG Baohua. Effect of Partial Substitution of Sodium Nitrite with Glycosylated Nitrosohaemoglobin on Quality of Harbin Air-Dried Sausage [J]. FOOD SCIENCE, 2019, 40(16): 45-51.

Collective Study on Content Changes of Nitrate,Nitrite and VC in Buds of Different Toona sinensis Provenances Species

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments