| 烫漂对蔬菜硝酸盐含量的影响 |
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| 引用本文： | 王艳萍.烫漂对蔬菜硝酸盐含量的影响[J].青海大学学报,1997,15(4):9-11. |
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| 作者姓名： | 王艳萍 |
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| 作者单位： | 青海大学农学系 |
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| 摘 要： | 本文对西宁市１２种新鲜蔬菜沸水烫漂前后硝酸盐含量进行了分析测定。结果表明：烫漂处理后，有５种蔬菜硝酸盐含量下降，７种蔬菜硝酸盐含量上升。１２种蔬菜末烫漂和烫漂处理间硝酸盐含量差异不显著（Ｐ〉０．０５）。
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| 关 键 词： | 蔬菜 烫漂 硝酸盐含量 |
Effect of Blanching on Nitrate Content in Vegetable |
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| Wang Yanping.Effect of Blanching on Nitrate Content in Vegetable[J].Journal of Qinghai University(Natural Science),1997,15(4):9-11. |
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| Authors: | Wang Yanping |
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| Institution: | Agriculture Department Of Qinghai University |
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| Abstract: | The paper determined nitrate content variation about 12 kinds of vegetables after boiled water blanching.Results showed that there were 5 kinds of vegetables nitrate content decreasing and 7 kinds of vegetables increasing. There was no signifident difference between blanching and no -blanching 12 kinds of vegetables nitrate content (P>0. 05). |
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| Keywords: | Vegetable Blanching Nitrate content |
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