Effects of Cooking and Processing Methods on Nitrate Content in Leafy Vegetables

• 作者: Huihe LI
• 来源期刊: 农业生物技术:英文版
• 学科: 农学
• 关键词: LEAFY VEGETABLES NITRATE CONTENT VC CONTENT
• 年，卷（期）: 2019,（3）
• 页码范围: 95-97
• 页数: 3页
• 分类号: S

摘要

[Objectives]The aim is to provide a theoretical basis for people to store and process vegetables more scientifically.[Methods]Changes in the nitrate content of three kinds of leafy vegetables (cabbage,lettuce and celery) cooked and processed by different methods were studied.[Results]After the three kinds of leafy vegetables were processed by different methods,the nitrate and vitamin C content of the leafy vegetables reduced,and their reduction was above 50% after they were boiled.After they were salted for 5 min,nitrate content decreased by 20%-40%,and changed slightly with time.Salting had a small effect on Vc content.After lettuce and celery were soaked in 0.05% NaCl solution for 30 min,the effect was the best.CaCl2 had an obvious effect on the reduction of nitrate content in lettuce.[Conclusions]The study is of great significance to safety production and evaluation of edible value of agricultural products.