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研究了浙江省常见的12种蔬菜经微波烹调后阻断N-亚硝胺的形成情况。在体外模拟人体胃液的条件下,测定新鲜蔬菜、无盐无油、低盐低油及高盐高油微波烹调后蔬菜对N-亚硝胺的合成阻断率、对亚硝酸盐的清除率,并进行比较。结果表明,在无盐无油条件下蔬菜经微波烹调后,对N-亚硝胺合成阻断率、对亚硝酸清除率明显提高;低盐低油、高盐高油下蔬菜经微波烹调后,阻断率、清除率明显下降,其中,茄子、苦瓜和芹菜有促进亚硝胺形成的趋势;除胡萝卜、芦蒿外,其余蔬菜加盐、油烹调对N-亚硝胺的阻断低于新鲜蔬菜。微波烹调蔬菜有利于阻断N-亚硝胺的形成,但应尽可能不加或少加盐、油。
The formation of N-nitrosamine in 12 common vegetables in Zhejiang Province after microwave cooking was investigated. In vitro simulation of human gastric juice conditions, the determination of fresh vegetables, salt-free oil-free, low salt, low salt and high salt and high oil microwave cooking vegetables N-nitrosamine synthesis blocking rate of nitrite removal rate , And compare. The results showed that after microwave cooking, the N-nitrosamine synthesis blocking rate and nitrite removal rate of vegetables were significantly increased under the conditions of salt-free and oil-free; after low-salt, low-salt, high-salt and high-oil vegetables were cooked by microwave , Blocking rate and clearance rate decreased significantly. Eggplant, bitter gourd and celery could promote the formation of nitrosamines. In addition to carrots, Artemisia annua, the other vegetables with salt, oil cooking on the N-nitrosamine blocking low For fresh vegetables. Microwave cooking vegetables help to block the formation of N-nitrosamines, but should be as little as possible plus or less salt, oil.