温度及细菌对芹菜中亚硝酸盐含量的影响

Effects of temperature and bacteria on nitrite content in celery

中文关键词:  分光光度法  亚硝酸盐  温度  细菌  芹菜

英文关键词:spectrophotometry  nitrite  temperature  bacteria  celery

中文摘要:

      目的 研究温度及细菌对芹菜中亚硝酸盐含量的影响。方法 利用分光光度法测定芹菜在不同温度下亚硝酸盐含量随时间的变化, 及在40 ℃条件下加入抗生素后芹菜亚硝酸盐含量随时间的变化。结果 温度和时间是影响芹菜中亚硝酸盐含量的关键因素。在低温(4 ℃)条件下, 芹菜的亚硝酸盐含量与增加速率明显低于室温条件; 30、40 ℃条件下芹菜亚硝酸盐含量均高于室温, 且40 ℃条件下亚硝酸盐含量的增加更为明显。进一步研究表明, 40 ℃条件下加入抗生素组的亚硝酸盐含量及增加速率始终维持在较低水平, 远低于不加入抗生素的对照组。结论 细菌是蔬菜放置过程中产生亚硝酸盐的主要原因, 温度通过影响微生物生长从而影响蔬菜放置过程中亚硝酸盐含量的变化。

英文摘要:

      Objective To research the effects of temperature and bacteria on nitrite content in celery. Methods The changes of nitrite content in celery with time at different temperature and after adding antibiotics at 40 ℃ were measured by spectrophotometry, and the change of celery nitrite content with time. Results The key factors affecting the nitrite content in celery were temperature and time. Under low temperature (4 ℃) conditions, the nitrite content and increasing rate in celery were significantly lower than under room temperature conditions. The nitrite content of celery at 30 and 40 ℃ was higher than at room temperature, and the increase of nitrite content was more obvious at 40 ℃. Further research showed that after adding antibiotics the nitrite content and increasing rate always maintained in low level at 40 ℃, which was far lower than control group without antibiotics. Conclusion Bacteria is the main reason for the production of nitrite with time, and the temperature affects the change of nitrite content with time by affecting the growth of microorganisms.