期刊论文

EFFECTS OF COOKING AND OTHER TREATMENTS ON REDUCING NO_3-CONTENT IN LEAF YEGETABLES

中文

湖南农业大学学报(自然科学版)

1007-1032

1991

A06

409-412

10.13331/j.cnki.jhau.1991.s1.029

本校为第一机构

6种叶菜类蔬菜食前处理试验的结果表明,食前沸水浸3min处理降低硝酸盐含量的效果最好,与对照相比,大白菜、包菜、莴苣叶、本地小白菜达0.01极显著水平,冬寒菜达0.05显著水平,而食前清水浸10min或锅炒3min的处理对降低蔬菜硝酸盐含量效果甚微。

The experiment dealt with six leaf vegetables.The results of three treatments were as follows:The treatment of boiling water soak for three minutes before cooking was the best in reducing NO_3-content,with the difference being significant(α=0.05)compared with the control.Either the treatment of fresh water soak for 10 minutes or the treatmont of sauteing for 3 m...