Effects of Different Processing Methods on Nitrite Contents in Broccoli

Broccoli was studied under different conditions of storage,solution soaking,cooking methods and cooked food preservation to find the variation of nitrite content in it. The results showed that either under room temperature or low temperature storage conditions,the nitrite content increased first and then reduced in7days. Soaked with tea or overnight tea,the nitrite content decreased obviously. Soaked with saline,the nitrite content increased. Different cooking methods all significantly reduced the nitrite content in broccoli. And nitrite content in boiled and fried broccoli was lower than in roasted one. Whether in low temperature or room temperature,nitrite content in cooked broccoli increased with time,but was up to standard within 30h.