不同处理方式对根茎类蔬菜亚硝酸盐含量的影响.docVIP

PAGE PAGE 23 不同处理方式对根茎类蔬菜亚硝酸盐含量的影响 摘要：本文以山药、萝卜、土豆、莴笋、芋头五种根茎类蔬菜原料，分别将其存放于冰箱(4℃ 关键词：根茎类蔬菜；亚硝酸盐；储存；烹调 Effects of some processing methods on nitrite changes in root vegetables Abstract: In this paper, five kinds of root vegetables (yam, carrot, potato, lettuce, taro) were stored in the refrigerator (4 ℃) in 0 d, 1 d and 2 d, 3 d, 4 d, 5 d. And then were cooked in different methods (steaming, stir frying, boiling), the nitrite content were measured are compared in order to understand the impact of storage time, cooking methods on the content of nitrite in root vegetables. After that, measuring nitrite content of stir Frying vegetables at 0 h, 2 h, 4 h, 6 h, 8 h, 24 h to understand the trend of nitrite; Putting stir fried vegetables under the condition of seal and not seal overnight and then reheated them (steaming, stir Frying, microwave), to measure the nitrite content in order to understand the impact of storage methods, reheating methods on nitrite content in root vegetables. The results were as follows: with the extension of storage time, the nitrite content of fresh root vegetables were increasing, and growth is slow in first three days while 3-5 days growing rapidly. Cooking could reduce the nitrite content, steaming and stir frying reduced more. the nitrite content of stir fried vegetable fell and then increased. Seal could obviously reduce the content of nitrite, The nitr Keywords: nitrite; root vegetable; cooking methods; storage; 1 引言 1.1研究背景和意义 亚硝酸盐是一种含氮化合物。食品中常见的亚硝酸盐主要是亚硝酸钠，它是白色至淡黄色粉末或颗粒，味微咸，易溶于水，外观及滋味与食盐相似，它也是常见的食品添加剂，主要应用于肉制品中，它在肉制品中的作用为发色和抑制肉毒梭菌生长繁殖[1]。然而，亚硝酸盐同样也是剧毒物质，摄入0.3-0.5g即可引起中毒，3g就会导致死亡[2]。其原理是亚硝酸盐具有较强的还原性，血液中的血红蛋白被氧化为高铁血红蛋白，使其失去携氧能力而导致人体缺氧，引起呼吸困难，血压下降等症状，严重者会导致昏迷甚至死亡[1]。此外，亚硝酸盐是致癌物N-亚硝基化合物的前体物质，其致癌机理为亚硝酸盐在胃或膀胱中与仲胺等二级胺物质发生亚硝基反应生成亚硝胺[3]，亚硝胺通过使RNA和DNA的鸟嘌呤发生甲基化和核酸发生烷基化等作用使得人体多种组织和器官发生癌变[4]。 蔬菜作为我们日常的主要食物，也是人体亚硝酸盐的主要来源。目前食品健康研究的现状是：以蔬菜中硝酸盐研究较多，亚硝酸盐研究较少；以叶类蔬菜中的亚硝酸盐研究较多，根茎类蔬菜中的亚硝酸盐研究较少。虽然在平时人们摄入的亚硝酸盐的量很少，还不至于中毒，但绝大多数人对于健康的烹饪方式及储存方式了解很少，从而导致摄入额外的亚硝酸盐。因