黄瓜储存过程中硝酸盐和亚硝酸盐含量的动态变化研究

doi:10.3969/j.issn.1673-1689.2014.04.016

首页 > 过刊浏览>2014年第33卷第4期 >426-431. DOI:10.3969/j.issn.1673-1689.2014.04.016

黄瓜储存过程中硝酸盐和亚硝酸盐含量的动态变化研究
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                        10.3969/j.issn.1673-1689.2014.04.016
                    
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Content of Nitrate and Nitrite Dynamic Change in the Storage Process of Cucumber

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研究了黄瓜在不同储存温度（0~20 ℃）、储存方式（未包装，0.04 mm PE保鲜袋包装）条件下储存6 d期间，采用高效液相色谱法（HPLC）同时测定的硝酸盐和亚硝酸盐质量分数的动态变化情况。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质量分数随着储存时间的延长均呈现先增加、后降低的趋势。整个储存期间，硝酸盐与亚硝酸盐的质量分数均在安全食用范围内，即硝酸盐≤432 mg/kg；亚硝酸盐≤4 mg/kg。但在储存4 d后，黄瓜由于失水严重，感官品质严重下降，不建议食用。黄瓜中硝酸盐与亚硝酸盐的质量分数在储存过程中随储存温度的降低而显著减少，20 ℃和10 ℃储存黄瓜中硝酸盐最高质量分数分别是0 ℃储存的1.1和1.2倍，亚硝酸盐最高质量分数分别是0 ℃储存的2.7和2.9倍。PE保鲜袋包装有助于减少黄瓜在储存中硝酸盐与亚硝酸盐的质量分数。因此，建议储存黄瓜时最好采用PE保鲜袋包装，并尽快食用，以保证其食用安全品质。

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Changes of nitrate and nitrite contents determined simultaneously by HPLC in cucumber (Cucumis sativus Linn) stored at different temperatures(0~20 ℃) with two package modes(not packaged, packaged in 0.04 mm PE bags) during a storage period of 6 d, were investigated. The results show that both of nitrate and nitrite contents in the cucumber were firstly increased then decreased. Nitrate and nitrite contents were, during the whole storage period, in safe and security intake range(the nitrate content ≤432 mg/kg and the nitrite content ≤4 mg/kg). But 4 days after storage, as water loss caused sensory quality of the cucumber serious declined, consumption was not recommended. Both of nitrate and nitrite contents in the cucumber reduced significantly with the decrease of storage temperature during the storage process. The highest contents of nitrate in cucumber stored at 20 ℃ or 10 ℃ were 1.1 and 1.2 times of that stored at 0 ℃, respectively, while the highest contents of nitrite contents were 2.7 and 2.9 times of that stored at 0 ℃. Packing with PE bags helped reduce both of the nitrate and nitrite contents in cucumber. Therefore, cucumber storage is suggested to pack with PE bags and eat as soon as possible for effectively controlling safety quality.

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王娜,冯叙桥,赵宏侠,黄晓杰.黄瓜储存过程中硝酸盐和亚硝酸盐含量的动态变化研究[J].食品与生物技术学报,2014,33(4):426-431.

WANG Na, FENG Xuqiao, ZHAO Hongxia, HUANG Xiaojie. Content of Nitrate and Nitrite Dynamic Change in the Storage Process of Cucumber[J]. Journal of Food Science and Biotechnology,2014,33(4):426-431.

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