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目的了解反复加热与储存对炒青菜营养与卫生质量的影响,为居民提供合理化、科学性的指导建议。方法由市场购得青菜制成炒青菜,分为反复储存加热、储存不加热2组,均置于冷藏条件下储存。反复储存加热组的青菜每天取出,用微波炉加热1次,取样青菜和菜汤分别进行重量、维生素C、钠、亚硝酸盐含量的检测,取样后继续置于冰箱冷藏环境,连续6 d。不加热组每日取样进行相同指标检测,取样后仍放置于冰箱中。结果与不加热组相比,加热组青菜第6 d、青菜汤第4 d~6 d的重量明显降低,青菜中维生素C含量第2 d开始出现明显下降,第2 d开始菜汤中钠的含量、第4 d开始青菜中钠的含量、第3 d开始青菜中亚硝酸盐的含量明显增高。结论反复加热储存能引起炒青菜的营养与卫生质量指标的变化。
Objective To understand the impact of repeated heating and storage on the nutrition and health quality of fried vegetables and provide rational and scientific advice to residents. Methods The market was made of vegetables fried vegetables, divided into repeated storage heating, storage is not heating two groups, are placed in cold storage conditions. The vegetables in the heating group were removed daily and heated in a microwave oven for 1 time. Samples of vegetables and vegetable soup were taken for weight, vitamin C, sodium and nitrite contents tests respectively. After sampling, the samples were kept in freezer for 6 days. Unheated daily sampling for the same index detection, sampling is still placed in the refrigerator. Results Compared with the unheated group, on the 6th day of heating, the weight of the vegetable soup on the 4th to 6th days decreased significantly. The content of vitamin C in the vegetable decreased obviously on the 2nd day, and the Na Content, the content of sodium in vegetables started on the 4th day, the content of nitrite in vegetables increased obviously on the 3rd day. Conclusion Repeated heating storage can cause changes in nutrition and health quality of fried vegetables.