蔬菜中亚硝酸盐及硝酸盐含量变化情况研究

Study on the Changes of Nitrite and Nitrate Content in Vegetables

蔬菜极易富集硝酸盐,人体摄入的硝酸盐中有80%以上来自蔬菜。本试验以芹菜、韭菜、菠菜、香菜为材料,研究了室温贮藏、冷藏(4~5℃)两种保存方式对蔬菜中亚硝酸盐及硝酸盐含量的影响,分析亚硝酸盐和硝酸盐的含量随时间变化情况,从而对消费者在贮藏蔬菜时能够起到一定的指导作用,降低亚硝酸盐、硝酸盐带来的身体危害。

Vegetables are highly prone to nitrates, and more than 80% of the nitrates ingested by the human body come from the vegetables they eat. In this experiment, celery, amaranth, spinach and cilantro were used as materials to study the effects of storage at room temperature and cold storage (4 ~ 5 ℃) on the content of nitrite and nitrate in vegetables, analysis of nitrite and nitric acid. The content of salt changes with time, which can play a guiding role for consumers in storing vegetables, and reduce the physical harm caused by nitrite and nitrate.