蔬菜中硝酸盐含量的测定及变化规律  

Determination of Nitrate in Vegetables and the Law of Change

作　　者：王焕英[1] WANG Huan-ying(College of Chemical Engineering,Hengshui University,Hengshui 053000,China)

机构地区：[1]衡水学院化工学院,河北衡水053000

出　　处：《安徽化工》2020年第3期116-118,122,共4页Anhui Chemical Industry

摘　　要：采用苯酚分光光度法测定不同种类蔬菜中硝酸盐和亚硝酸盐的含量,并比较了不同储藏条件(常温与冷藏)、不同储存时间三种蔬菜样本中硝酸盐和亚硝酸盐的含量变化规律。结果显示,无论常温还是冷藏,在为期6天的储存时间内,三种蔬菜中硝酸盐含量的变化随着时间的增长呈下降趋势,亚硝酸盐的含量变化表现为先急剧升高,然后趋于稳定,储存3天后亚硝酸含量达到最高峰;常温条件下储存的蔬菜亚硝酸盐含量要普遍高于低温冷藏下的亚硝酸盐含量,因低温可以抑制硝酸盐向亚硝酸盐的转化。所以平时家庭购买的蔬菜最好在冰箱或低温中冷藏,冷藏时间不宜超过3天。The contents of nitrate and nitrite in different kinds of vegetables were determined by phenol spectrophotometry,and the changes of nitrate and nitrite in three kinds of vegetables were compared under different storage conditions(normal temperature and cold storage)and different storage time.The results showed that the change of nitrate content in three kinds of vegetables decreased with the increase of time,and the change of nitrite content first increased sharply and then stabilized,and the highest nitrite content was reached after three days of storage.The nitrite content of vegetables stored at room temperature was generally higher than that stored at low temperature low temperature can inhibit the transformation of nitrate to nitrite.Therefore,it is better to refrigerate the vegetables purchased by the family in the refrigerator or low tempera-ture,and the refrigerated time should not exceed three days.

关 键 词：蔬菜 硝酸盐 亚硝酸盐 分光光度法 

分 类 号：O615.45[理学—无机化学] R155.5[理学—化学]