生食蔬菜中硝酸盐的调控方法探讨

To Investigate the Regulation Method of Nitrate in Salad Vegetables

生食蔬菜营养丰富,对健康有益,若硝酸盐含量超标,则会危害健康.在当前土壤氮肥污染严重,蔬菜硝酸盐含量超标的情况下,从以下3个环节探讨了调控降低蔬菜硝酸盐含量的方法.结果表明:1)蔬菜生产环节主要是控制氮肥用量和氮肥品种、合理配方施肥、使用硝化抑制剂、调控光温水、选择培育低硝酸盐品种、适时采收;2)储藏运输环节要注意低温保存,减少流通时间,保证蔬菜新鲜;3)蔬菜加工环节要进行洗、泡、烫、炒的处理,有效降低硝酸盐的摄入.

Fresh vegetables are rich in nutrition, beneficial to health. But if the nitrate content in vegetables exceeds the standard con- ditions, it＇s harmful. Under the current situation of heavy nitrogen fertilizer pollution of the soil and excessive nitrate in vegetables, from the following three aspects studied the control method for reducing the content of nitrate in vegetable. The result showed that 1 ） during the vegetable production is to mainly control the quantity and variety of nitrogen, reasonable formula fertilizing, use of nitrifica- tion inhibitors, control of light warm, nurturing the low nitrate variety, better harvesting time. 2 ） During storage transportation is to pay attention to low temperature storage, reduce the flow of time and guarantee fresh vegetables. 3 ） During processing link to process in washing, bubble, hot, fry to reduce effectively the intake of nitrate.