不同方法处理后蔬菜中亚硝酸盐含量的测定  

Determination of Nitrite in Vegetables with Different Pretreatment

作　　者：杨美玲[1] 朱运德[1] 崔东亚[1] 

机构地区：[1]运城学院应用化学系,山西运城044000

出　　处：《湖北农业科学》2010年第10期2533-2534,2540,共3页Hubei Agricultural Sciences

基　　金：运城学院科学研究项目(200716)

摘　　要：试验对菠菜、油菜中亚硝酸盐的含量进行了测定。结果表明,菠菜、油菜在爆炒之后,亚硝酸盐的含量均有所降低,生油菜中亚硝酸盐的含量为0.718mg/kg,爆炒后油菜中亚硝酸盐的含量降为0.554mg/kg,而在焖煮之后,其含量又明显提高,焖煮后油菜中亚硝酸盐的含量为3.311mg/kg,而且油菜比菠菜的上升趋势还要大,但都在国家规定的范围之内。In this paper, the contents of nitrite in spinach and cole were detected. The results showed that the decreasing nitrite contents in these vegetables were observed after being fried. The nitrite in fresh cole was 0.718 mg / kg and decreased to 0.554 mg / kg after being fried. However, after being stewed, the nitrite content in cole reached 3.311 mg / kg. It was pointed out that the nitrite content in simmered cole was higher than that in the simmered spinach, but both of them didn＇t exceed the national standard.

关 键 词：蔬菜 亚硝酸盐 测定 

分 类 号：O657.32[理学—分析化学]