| 不同温度和食盐量对芹菜亚硝酸盐含量的影响 |
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| 引用本文： | 史冬燕. 不同温度和食盐量对芹菜亚硝酸盐含量的影响[J]. 菏泽学院学报, 2001, 23(4): 32-33 |
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| 作者姓名： | 史冬燕 |
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| 作者单位： | 菏泽师专生物系,山东,菏泽,274015 |
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| 摘 要： | 绿叶蔬菜加工后,在不同温度及盐量条件下,其亚硝酸盐含量不同,本文以芹菜为材料进行测定,结果表明,在室温和低食盐下其亚硝酸盐含量高。
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| 关 键 词： | 芹菜 亚硝酸盐 生物分光光度法 |
| 文章编号： | 1003-6318(2001)04-0032-02 |
| 修稿时间： | 2000-12-25 |
Temperature and Salt Affect the Nitrite Content of Celery |
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| SHI Dong-yan. Temperature and Salt Affect the Nitrite Content of Celery[J]. , 2001, 23(4): 32-33 |
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| Authors: | SHI Dong-yan |
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| Abstract: | The nitrite content of green vegetables processed is different under the different temperature and salt. To make a test on celery, the result shows that under the condition of normal temperature and less salt, the nitrite content of celery is higher. |
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| Keywords: | celery nitrite spectrophotometry spectrophotometry |
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