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