پایان نامه بررسی اثر پخت و زمان نگهداری بر میزان نمک‌ های نیترات، نیتریت و آسکوربات سبزیجات غده‌ ای

فهرست:

چکیده. 1

فصل اول: کلیات تحقیق.. 2

1.1 مقدمه.. 3

2.1 اهداف پژوهش.... 6

3.1 فرضیه‌ها 6

فصل دوم: مروری بر تحقیقات انجام شده. 7

٢.١. حضور نیترات در محیط زیست... 8

٢.٢. سبزیجات بعنوان منبع نیترات.. 9

٢.٣. نقش نیترات در گیاه. 13

٢.٤. عوامل مسئول تجمع نیترات در گیاهان. 14

٢.٤.١. عوامل تغذیه ای.. 14

٢.٤.٢. عوامل زیست محیطی.. 15

٢.٤.٣. عوامل فیزیکی.. 16

٢.٤.٣.١. تغییر پذیری ژنوتیپ... 16

٢.٤.٣.٢. پراکندگی نیترات در گیاه. 16

٢.٥. راهکارهای موثر در جهت کاهش تجمع نیترات در اندامهای مصرفی گیاهان. 17

٢.٦. اثر انبارسازی و فرایند کردن مواد غذایی بر محتوای نیتریت... 19

٢.٦.١. انبارسازی.. 19

٢.٦.١.١. درجه حرارت معمولی.. 19

٢.٦.١.٢. درجه حرارت سرد. 20

٢.٦.١.٣. انجماد. 20

٢.٦.٢. فرایند کردن. 20

٢.٦.٢.١. شستشو دادن. 20

٢.٦.٢.٢. پوست کندن. 21

٢.٦.٢.٣. پختن... 21

٢.٦.٢.٤. دیگر روش‌های فرایند کردن مواد غذایی.. 22

٢.٧. اثرات نیترات بر سلامتی انسان. 23

٢.٧.١. اثرات نامطلوب.. 23

٢.٧.٢. مزایای نیترات و نیتریت... 25

٢.٨. اسید آسکوربیک.... 26

٢.٩. سبزی‌های مورد استفاده در پژوهش حاضر. 28

1.9.2 سیب زمینی.. 28

٢.٩.٢. هویج... 30

3.9.2 پیاز 32

٢.٩.٤. سیر. 32

5.9.2 ترب.. 34

٢.١٠. پژوهش‌های پیشین.. 34

فصل سوم: مواد و روش ها 37

٣.١. مواد شیمیایی.. 38

٣.٢. مواد گیاهی مورد استفاده. 38

٣.٣. اندازه گیری محتوای نیترات.. 38

٣.٣.١. آماده سازیِ پودر مخلوط... 38

٣.٣.٢. تهیه‌ی محلول‌های استاندارد نیترات پتاسیم.. 38

٣.٣.٣. روش کار 39

٣.٤. اندازه گیری محتوای نیتریت... 39

٣.٤.١. آماده سازی پودر مخلوط... 39

٣.٤.٢. تهیه محلول‌های استاندارد نیتریت سدیم.. 39

٣.٤.٣. روش کار 40

٣.٥. اندازه گیری آسکوربیک اسید.. 40

٣.٥.١. روش کار 40

٣.٥.٢. تهیه محلول‌های استاندارد اسید آسکوربیک.... 41

فصل چهارم: نتایج و بحث... 42

٤.١. میزان اسید آسکوربیک.... 43

٤.١.١. هویج... 43

٤.١.٢. پیاز 44

٤.١.٣. تربچه.. 46

٤.١.٤. سیب زمینی.. 47

٤.١.٥. سیر. 48

٤.١.٦. مقایسه میزان اسید آسکوربیک در سبزی‌های مورد بررسی.. 49

٤.٢. نتایج ارزیابی محتوای نیترات.. 51

٤.٢.١. هویج... 51

٤.٢.٢. پیاز 52

٤.٢.٣. سیب زمینی.. 53

٤.٢.٤. تربچه.. 55

٤.٢.٥. سیر. 56

6.2.4 مقایسه میزان اسید نیترات در سبزی‌های مورد بررسی.. 57

٤.٣. نتایج ارزیابی محتوای نیتریت... 59

٤.٣.١. هویج... 59

٤.٣.٢. پیاز 60

٤.٣.٣. تربچه.. 61

٤.٣.٤. سیر. 62

٤.٣.٥. سیب زمینی.. 63

6.3.4 مقایسه میزان نیتریت در سبزی‌های مورد بررسی.. 64

فصل پنجم: نتیجه گیری و پیشنهادات.. 65

٥.١. نتیجه گیری کلی.. 66

٥.٢. پیشنهادات.. 67

منابع.. 68

چکیده انگلیسی.. 77

منبع:

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