豆芽的硝酸盐、亚硝酸盐污染状况及安全食用研究

Study of nitrate,nitrite pollution and eating safety in bean sprouts

对佛山市售豆芽的硝酸盐、亚硝酸盐污染状况进行调查,并探讨了豆芽中的硝酸盐、亚硝酸盐的累积和贮藏变化规律以及安全食用方法。结果表明:佛山市售豆芽都存在一定程度的硝酸盐、亚硝酸盐污染,与其他蔬菜相比,豆芽的亚硝酸盐污染尤为突出,黄豆芽与绿豆芽的亚硝酸盐含量分别达到1.832mg/kg和1.532mg/kg;在不施用化肥的情况下豆芽中的硝酸盐和亚硝酸盐含量均很低,但施用化肥后其硝酸盐、亚硝酸盐含量显著升高,这表明市售豆芽生产普遍利用化肥促进生长;此外,在常温和冰箱中贮藏的豆芽亚硝酸盐含量均表现先升后降的趋势,但在常温条件下贮藏时变幅更大,而豆芽中的硝酸盐含量则均随贮藏时间的延长而降低;随着漂烫时间的延长,豆芽中的硝酸盐和亚硝酸盐含量均显著降低,但亚硝酸盐含量在漂烫2min后快速上升。根据相关研究结果提出了豆芽安全食用的建议和对策。

The nitrate and nitrite contents were investigated in Bean Sprouts sold in Foshan city,and accumulation rule of nitrite and nitrate in Bean sprouts and methods of eating safety were studied in this paper.The results indicated that the bean sprouts sold in markerts were universally polluted by nitrate and nitrite,especially nitrite pollution of soybean sprout and mung bean sprout was serious.The average was, 1.832 mg/kg and 1.532 mg/kg respectively,as compared with other vegetables.The nitrate and nitrite contents in bean sprouts were low when chemical fertilizer were not be applicd, but that repaidly increasesed with the use of carbamide.h stated that bean sprouts sold in Foshan city were generally applied chemical fertilizer.The nitrite contents of bean sprouts on normal temperature condition fell after rising and has the larger amplitude than on low temperature condition, while the nitrate contents constantly reduced on dual condition.The content of nitrite in bean sprouts were decreased quickly with scalding time expand,reached the lowest level in 2 minutes, and then rose rapidly, Accordingly,the suggestions and countermeasured were puted forward to eat safety bean sprouts in this paper.