某高校蔬菜供应点蔬菜中亚硝酸盐的测定和分析

Determination and Analysis of Nitrite in Vegetable in the Supply Point of the University

近些年来,高校食品安全事故层出不穷,对师生的健康造成极大的威胁。如何保障校园食品安全,是目前高校所面临的重大问题之一。而蔬菜作为高校食堂中最为常见的食材,其农药残留量、亚硝酸盐含量的高低,都会对人体健康产生不同程度的影响。本文为了解高校食堂中蔬菜食品安全的实际情况,选取了西红柿、大白菜、黄瓜、油菜、洋葱、大蒜、土豆、茄子、胡萝卜、黄豆芽等在高校食堂中最为常见的十种蔬菜,对其所含亚硝酸盐含量进行测定,以期为广大师生选择低含量蔬菜提供依据。

In recent years, the food safety accidents emerged in endlessly, caused great threat to the health of teachers and students. How to guarantee the campus, food safety was one of the major problems facing in colleges and universities. The vegetables, as the most common ingredients in the university cafeteria, the pesticide residues, nitrite content of different degrees influenced human health. The actual situation of vegetable food safety in the university cafeteria, pick the tomatoes, cabbage, cucumber, rape, onion, garlic, potatoes, eggplant, carrot and yellow bean sprouts in dining halls in colleges and universities was the most common of ten kinds of vegetables, to determine the content of nitrite content, in order to provide a basis for the majority of teachers and students choose low content of vegetables.