不同烹饪方法对菌菇类亚硝酸盐含量的影响.docVIP

PAGE PAGE 20 不同烹饪方法对菌菇类亚硝酸盐含量的影响 摘要:本文选取了5种常见的菌菇类（杏鲍菇，金针菇，蘑菇，海鲜菇，香菇），用常用的第二法分光光度法进行测定其中亚硝酸盐含量。研究水煮，油炒两种不同烹饪方式，二次加工方式，加工后存放时间，不同放置时间以及蛋白质对食用菌菇类中亚硝酸盐含量的影响，并与新鲜菌菇中亚硝酸盐含量进行比较。实验表明：水煮、油炒的烹饪方式均使菌菇中亚硝酸盐含量增加。尤其以杏鲍菇、海鲜菇、香菇为主，其亚硝酸盐含量更是超出了新鲜菌菇的10倍左右。并且密封比不密封的菌菇亚硝酸盐含量要低。菌菇的二次加工也使得亚硝酸盐含量继续上升。储存的菌菇，随着时间的增加，亚硝酸盐含量呈现出先增加后下降再上升到稳定趋势。菌菇加工后0-8h每隔两小时进行一次亚硝酸盐含量测定的数据显示，除金针菇以外，其他菌菇均呈现先降低后上升在降低的趋向。因此，对不同的菌菇我们应选择不同的烹饪方式，存放方式，并且要控制合理的食用时间，以此有效控制人体亚硝酸盐的摄入。 关键词：烹饪方法二次加工存放时间亚硝酸盐食用菌菇 The content of nitrite in the edible mushroom by different cooking methods Abstract: This paper selects 5 kinds of the edible mushroom (Pleurotus eryngii, mushroom, mushroom,mushroom, seafood, mushrooms) for determination of nitrite with second commonly used spectrophotometric method. Study on water, stir fry two different cooking methods, reprocessing methods, storage time after processing, different placing time and effect of protein on nitrite content in edible mushroom, and compared with the content of nitrite infresh mushroom. Experiments show that: boiled, fried cooking methods are the content of nitrite in mushroom increased. In particular, seafood, mushroom mushroom mushrooms,the nitrite content is more than 10 times of fresh mushroom. And the seal is lower than not sealed mushroom nitrite content. Two processing mushroom also makes the nitrite contentcontinue to rise. The storage process of mushroom, nitrite content with time increased and then decreased and then increased and finally tended to a steady trend. The mushroom processed 0-8h every two hours for a determination of nitrite content data show that, in addition to mushroom, mushroom and other nitrite content were decreased and then increased in the downward trend. Therefore, the mushroom different we should choose different ways of cooking, storage methods, and to control the reasonable consumption time, to effectively control the human intake of nitrite. Keywords: cooking methods reprocessing nitrite the edible mushroom 1 引言 1.1 研究背景和意义 我国的地域十分