頁籤選單縮合
題名 | 小白菜及芥藍菜不同部份氮素累積量及遮陰與烹調之影響 |
---|---|
作者姓名(中文) | 蔡素蕙; 楊秋忠; 黃山內; | 書刊名 | 中華農學會報 |
卷期 | 146 1989.06[民78.06] |
頁次 | 頁34-41 |
分類號 | 435.232、435.232 |
關鍵詞 | 小白菜; 芥藍菜; 烹調; 累積量; 氮素; 遮陰; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗分析小白菜(Brassica chinensis L. var. Pai-tsai)及芥藍菜(Brassica oleracea L. var. acephala DC.)各部位,及其受日照及烹調方法影響後,植物體中硝態氮及亞硝態氮含量之變化,結果顯示無論是小白菜或芥藍菜,葉片中硝態氮之含量均較葉柄或莖低。經不同程度之遮陰處理後採樣分析結果,葉片中硝態氮及亞硝態氮之含量隨著遮光之增加而升高,當經一日之60%遮光時,小白菜亞硝態氮之含量為226 μg/g鮮重,而芥藍測不到。小白菜硝態氮之高峰出現在60%遮光後2日,達1.734 μg/g鮮重,比對照組高出525 μg/g鮮重。芥藍菜硝態氮高峰呈現在60%遮光後5日,達947 μg/g鮮重,比對照組高出169 μg/g鮮重,所以小白菜及芥藍菜均以晴天採收為宜。而炒食也均能降低二種菜之硝態氮之含量達230 μg/g鮮重以上,所以較煮食適合食用。 |
英文摘要 | This studies were conducted to investigate the content of nitrate and nitrite in various parts of Pai-tsai (Brassica chinensis L. var, Pai-tsai) and Chinese kale (Brassica oleracea L. var. acephala DC.) The effects of shading and cooking on the content of nitrate and nitrite were analyzed. The results showed that the concentration of nitrate in Pai-tsai or Chinese kale was lower in the leaf than in petiole under differenct levels of shading, and the contents of nitrate and nitrite increased with the increasing shading. After one day of 60% shading, the nitrite content of Pai-tsai reached 226 ug/g fr. wt. and undetectable in Chinese kale. Nitrate content of Pai-tsai reached 1734μg/g fr. wt. after two days of 60% shading, that was 525μg/g fr. wt. higher than of the control. Nitrate content of Chinese kale reached 947μg/g fr. wt. after 5 days of 60% shading, that was 169μg/g fr. wt. higher than that of control. This suggested that clear day was the ideal day for harvesting Pai-tsai and Chinese kale. Either in Pai-tsai or Chinese kale, the concentration of nitrate was lower in the leaf than in the petiole, and frying helped to decrease nitrate content in the plants. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。