关键词: 蔬菜, 清水浸泡, 漂烫, 盐渍, 硝酸盐, 维生素C

Abstract: The effects of different processing methods including soaking, blanching and salting on the contents of nitrate and vitamin C in vegetables were studied in this research, with pakchoi, radish and kidney bean as test materials. The results showed that soaking and blanching treatment reduced a large amount of nitrate content in vegetables, and the decreasing extent of nitrate content was not obvious in salt treatment, especially, the nitrate content of radish increased after salting. In addition, blanching 0.5 min treatment received the minimal loss of vitamin C content in three treatments.

Key words: vegetables, soaking, blanching, salting, nitrate, vitamin C