CHANGES IN NITRATE AND NITRITE CONTENTS OF FRESH AND PROCESSED SPINACH DURING STORAGE

被引：67

作者：

PHILLIPS, WE

机构：

[1] Research Laboratories, Food and Drug Directorate, Department of National Health and Welfare, Ottawa

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1968年 / 16卷 / 01期

关键词：

D O I：

10.1021/jf60155a012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The influence of storage on the nitrate- and nitrite-N contents of fresh and processed spinach was studied. Under conditions applicable to the consumer, nitrite-N accumulated in some samples of fresh spinach, but not in canned, baby food, or frozen spinach. Nitrite-N accumulated if frozen spinach was allowed to thaw at room temperatures for excessively long periods. Cooking reduced the total nitrate- and nitrite-N contents of the edible portions of fresh spinach by extraction into the cooking water. The nutritional significance is discussed. © 1968, American Chemical Society. All rights reserved.

引用

页码：88 / &

共 23 条

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