CAJ | 학술논문

利用菜用甘薯茎尖，通过测定其不同贮藏期 Vc 和亚硝酸盐含量，研究了甘薯茎尖在冷藏和冷冻下Vc 及亚硝酸盐含量变化的规律。结果表明：随着贮藏时间的延长，在冷藏和冷冻两种贮藏方式下，甘薯茎尖 Vc 均下降，但冷藏处理较冷冻处理下降幅度小。亚硝酸盐含量出现消长变化，冷冻比冷藏条件贮存亚硝酸盐增加低些。所以食用时应根据需要综合考虑采用冷藏或冷冻，最大限度地降低其不利因素。
이용채용감서경첨，통과측정기불동저장기 Vc 화아초산염함량，연구료감서경첨재랭장화냉동하Vc 급아초산염함량변화적규률。결과표명：수착저장시간적연장，재랭장화냉동량충저장방식하，감서경첨 Vc 균하강，단랭장처리교냉동처리하강폭도소。아초산염함량출현소장변화，냉동비랭장조건저존아초산염증가저사。소이식용시응근거수요종합고필채용랭장혹냉동，최대한도지강저기불리인소。
the tip in chilled and frozen under the nutrient composition and the change of nitrite content of sweet potato stem on the law.The results show that:with the extension of storage time,chilled and frozen two kinds of storage methods of sweet potato stem tip vitamin C decreased,but the cold treatment than the freezing treatment decreased.Nitrite content variation than appear,frozen storage condition of low nitrite increased storage.