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

摘要： 以小白菜、萝卜和四季豆为试材，研究了不同食前处理（清水浸泡、盐渍、漂烫）对蔬菜硝酸盐和维生素C（VitC）含量的影响。结果表明，清水浸泡和漂烫处理均可较大程度地降低蔬菜硝酸盐含量；盐渍处理硝酸盐含量下降不明显，其中萝卜经盐渍后硝酸盐含量反而升高；三种处理方式以漂烫0.5 min处理蔬菜VitC含量损失最小。

关键词: 蔬菜, 清水浸泡, 漂烫, 盐渍, 硝酸盐, 维生素C