3种清洗方法去除白菜中甲醛效果观察  

Comparison of Immersion Cleaning Methods for Removing Formaldehyde on Cabbage

作　　者：方正斌[1] 崔小波[1] 王定芳[1] 王佩强[1] 黄超[1] 刘佩佩[1] 

机构地区：[1]郧县疾病预防控制中心,湖北郧县442500

出　　处：《预防医学情报杂志》2014年第2期148-149,共2页Journal of Preventive Medicine Information

摘　　要：目的比较不同浸洗方法对白菜中甲醛的去除效果。方法模拟用甲醛喷洒白菜,用清水、淡盐水、淘米水分别浸泡5、10、20、30 min后洗涤,乙酰丙酮法测定甲醛含量。结果 3种清洗方法白菜中甲醛残留量差异无统计学意义,不同浸泡时间白菜中甲醛残留有差异,甲醛的平均去除率分别为36.7%、40.4%、40.8%和41.7%。结论 3种清洗方法均可降低白菜中甲醛含量,但不能彻底清除甲醛。Objective To compare the removal effect with different methods for cleaning formaldehyde on cabbage. Methods After sprayed with formaldehyde, cabbages were immersed by pure water, low concentration salt and rice - washed water with respectively 5, 10, 20 and 30 minutes; afterwards, the content of formalde- hyde was determined with acetyl acetone. Results There were no significant differences among the three methods in the amount of residual formaldehyde. There were differences when with different immersion time and the average formaldehyde removal rates were 36.7%, 40. 4%, 40. 8% and 41.7%, respectively. Conclusion The three cleaning methods can reduce the formaldehyde content in cabbage to some extent; longer immersion may have a better effect.

关 键 词：清洗 白菜 甲醛 清除效果 

分 类 号：R155.5[医药卫生—营养与食品卫生学]