几种叶菜烹饪过程中废弃物TN排污系数的测算  

Calculate the Coefficient of TN in Waste of Several Leafy Vegetables in the Cooking Process

作　　者：谭智勇[1] 郭正元[1] 吴根义[1] 冯丽萍[1] 孙佳为[1] 

机构地区：[1]湖南农业大学农业环境保护研究所,湖南长沙410128

出　　处：《农业环境科学学报》2010年第B03期212-214,共3页Journal of Agro-Environment Science

基　　金：环境保护部第一次全国污染源普查(WPXC2007C200)

摘　　要：按常规烹饪过程制备样品,用碱性过硫酸钾消解紫外分光光度法和微量凯氏定氮法测定小白菜、芽白、红菜苔、包菜、韭菜、菠菜几种叶菜烹饪过程中废弃物TN排污系数分别为0.082 0、0.082 1、0.108 8、0.149 5、0.083 7、0.115 5 mg.g-1。丢弃单位质量的炒小白菜所产生的TN污染是烹饪单位质量小白菜过程中废弃物所产生TN污染的294倍。因此强调节约,拒绝浪费,也是对环境的一种保护。Select several leafy vegetables including chinese white cabbage, beansprout, red vegetable, cabbage, leek, spinach with Alkalinc potassium persulfate digestion -UV spectrophotometry method and the Kjeldahl Nitrogen Determination method Determinate the process of cooking waste TN content . Obtains above the coefficient of sewage of leafy vegetables were 0. 082 0 mg·g^-1,0.0821 mg·g^-1,0.1088mg·g^-1,0.1495mg·g^-1 ,0.0837mg·g^-1 ,0.1155mg·g^-1 . TheTN spollution by discaring unit gravimetic cooked chinese white cabbage is 294 times than the TN＇ s pollution by the waste in the cooking unit gravimetie chinese white cabbage. Therefore, we have to save food and refuse to waste, while this is a protection of the environment.

关 键 词：TN 排污系数 叶菜 

分 类 号：X705[环境科学与工程—环境工程]