福州市场蔬菜中硝酸盐含量分析与评价  

TESTING AND EVALUATION OF NITRATE CONTENT IN VEGETABLES IN FUZHOU MARKET AND THE EVALUCATION ON QUALITY OF VEGETABLES

作　　者：高树芳[1] 

机构地区：[1]福建农林大学资源与环境学院,福建福州350002

出　　处：《武夷科学》2006年第1期99-102,共4页Wuyi Science Journal

摘　　要：于2003年3-6月,从福州市场上选取居民日常主要食用的7大类37种新鲜蔬菜作为供试材料,用双波长紫外分光光度法测定了其硝酸盐的累积量。结果表明:不同种类的蔬菜硝酸盐含量相差甚大,一般为:根菜类≌白菜类>绿叶菜类>葱蒜类>豆类>瓜类>茄果类;同一种类不同品种硝酸盐的含量相差也很大。并以蔬菜硝酸盐含量安全限量标准为基础,对这些蔬菜做出了质量评价。Nitrate concentrations in 39 vegetables in Fuzhou market were detected in 2003. Resuits showed that there were great diferrences in nitrate concentrations of different kinds of vegetables, root vegetables≌cabbages 〉 leaf vegetables 〉 onion garlic 〉 beans 〉 melons 〉 eggplants. According to evaluation standard of nitrate in vegetable, a quality evaluation of nitrate content in these vegetables was made.

关 键 词：蔬菜 硝酸盐 质量评价 

分 类 号：X592[环境科学与工程—环境工程]