安庆市售叶菜类蔬菜硝酸盐含量的调查及污染评价  

Investigation and Evaluation of Nitrate Pollution of Leafy Vegetables in Anqing City

作　　者：王萍[1] 操璟璟[1] 刘佳佳[1] 

机构地区：[1]安庆师范学院资源与环境科学学院,安徽安庆246011

出　　处：《安庆师范学院学报（自然科学版）》2009年第3期75-77,共3页Journal of Anqing Teachers College(Natural Science Edition)

摘　　要：采用硝基水杨酸比色法,分别测定了安庆市10个菜市场6种叶菜类蔬菜体内硝酸盐的含量。结果表明,安庆市售叶菜类蔬菜硝酸盐含量情况是:苋菜>大白菜>小白菜>韭菜>生菜>莴苣叶。食用卫生评价结果显示,安庆市售叶菜类蔬菜硝酸盐含量均达到1级或2级的标准,苋菜、大白菜及小白菜生食不宜,其他均达各种食用标准。针对此种情况,本文提出了一系列降低蔬菜体内硝酸盐含量的措施。Through using nitro--determination of salicylic acid method, this article determines the nitrate content in six kinds of edible herb vegetables sample from ten markets in the Anqing city. The results indicate that the nitrate content of edible herb vegetables in Anqing city is not exceeding as following： the quantity of amaranth 〉 cabbage 〉 the small colza 〉 the fragrant--flowered garlic 〉 the greens 〉 the lettuce leaf. The edible hygienic evaluation result of the six kinds of edible herb vegetables indicates that the Anqing market edible herb vegetables nitric acid salt content achieves the standards of level 1 or level 2. Among these edible herb vegetables, three--color amaranth, the cabbage and the small colza are not suitable for people to eat in raw, and the rest reach the edible standard in any way. In view of this situation, this article gives five measures in order to decrease nitrate content.

关 键 词：安庆市 蔬菜 硝酸盐 污染评价 

分 类 号：X592[环境科学与工程—环境工程]