پایان نامه بررسی اثر پخت و زمان نگهداری بر میزان نمک‌ های نیترات، نیتریت وآسکوربات سبزیجات خانواده کلم

فهرست:

فصل اول: کلیات تحقیق.. 1

فرضیه‌ها 4

اهداف تحقیق.. 4

فصل دوم: بررسی منابع.. 5

2-1 چرخه نیتروژن در تشکیل نیترات.. 6

22 نیترات (NO3) 7

23 نیترات–نیتروژن (NO3-N) 7

24 شیمی تشکیل مت‌هموگلوبین در خون. 9

25 نقش نیترات در گیاه. 10

26 خطرات نیترات برای سلامتی انسان. 12

27 نیترات در آب آشامیدنی.. 13

28 عوامل موثر در مقدار نیترات گیاهان. 13

29 نیترات در آب آشامیدنی و تاثیرآن بر سلامت انسان. 15

210 نیترات و سازمان جهانی بهداشت... 15

211 مزایای نیترات و نیتریت... 16

212 استاندارد‌های مرتبط با نیترات و نیتریت در ایران. 17

213 اسید آسکوربیک.... 17

2131 ساختمان شیمیایی.. 18

2132 نقش اسید آسکوربیک.... 18

2133 منابع ویتامین.. 19

2134 میزان نیاز بدن. 19

214 مروری بر سبزیجات پژوهش حاضر. 20

2141 کلم.. 20

2142 کلم بروکلی.. 20

2143 کلم و گواتر. 22

2144 کلم و نیترات.. 22

2145 قارچ.. 22

2146 پیازچه.. 23

215 نگاهی بر پژوهش‌های صورت گرفته.. 24

فصل سوم: مواد و روش‌ها 28

3-1 مواد شیمیایی.. 29

3-2 تجهیزات مورد استفاده. 29

3-3 آماده سازی نمونه‌ها 29

34 روش اندازه‌گیری میزان نیترات، نیتریت و اسید آسکوربیک.... 30

3-41 اندازه‌گیری میزان نیترات.. 30

342 آماده سازیِ پودر مخلوط... 30

343 تهیه‌ی محلول‌های استاندارد نیترات پتاسیم.. 30

344 روش کار 30

345 اندازه‌گیری میزان نیتریت... 31

346 آماده سازی پودر مخلوط... 31

347 تهیه محلول‌های استاندارد نیتریت سدیم.. 31

348 روش کار 31

349 اندازه‌گیری اسیدآسکوربیک.... 32

فصل چهارم: نتایج و بحث... 33

4-1 نیتریت... 34

411 میزان نیتریت... 34

412 تاثیر فرآیند پختن... 37

413 تاثیر  زمان به روی محتوای نیتریت... 38

4-2 نیترات.. 39

421 میزان نیترات در سبزیجات مورد آزمایش.... 39

422 تاثیر فرآیند پختن... 43

423 تاثیر گذشت زمان بروی محتوای نیترات.. 44

43 اسید آسکوربیک.... 45

431 میزان اسید آسکوربیک.... 45

432 تاثیر پختن بروی محتوای اسید آسکوربیک.... 48

433 تاثیر زمان. 49

51 نتیجه گیری کلی.. 51

52 پیشنهادات.. 52

منابع.. 53

چکیده انگلیسی.. 61

منبع:

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