摘要
试验表明；组织未受损伤的新鲜蔬菜样品在２０～３０℃与４℃下可分别保存３天与７天其ＮＯ＿３含量基本不变；捣碎的样品在４℃可保存４～６ｈ；经１００℃烘煮后，又在４℃处理可保存一夜；样品干燥后在干燥器中存放２０天内含量不变，但受潮后极易变化。
This study showed that the content of original status and fresh vegetable simples could well keep for three and seven days at 20～30℃and 4℃,respectively.The crushed sample could keep for 4～6h.at 4℃,100℃boiling follo-wed at 4℃condition could keep only one night.Samples drying and keeping from wet were relative stable with,but readily change during the sample wetting again.
出处
《重庆环境科学》
1994年第4期53-56,共4页
Chongqing Environmental Science
关键词
蔬菜样品
硝酸根
保存条件
测定
Vegetable sample Nitrate radical Preservation
