摘要
对芜湖市蔬菜集散市场的菠菜、青菜、黄瓜、青椒、番茄、马铃薯、莴苣、白萝卜、卷心菜及腌制雪里蕻10种常见蔬菜的硝酸盐含量进行了测定,并分析了低温储存及洗洁精清洗对蔬菜硝酸盐含量的影响。结果表明,洗洁精去除蔬菜中硝酸盐效果较好,常规洗菜前先在"白猫"牌洗洁精水溶液中浸泡15min,可使硝酸盐平均含量降低近100mg·kg-1。随着放置时间的增加,硝酸盐逐渐分解,而冰箱内低温存放,可减缓蔬菜硝酸盐含量的下降。根据GB18406.1—2001《农产品安全质量无公害蔬菜安全要求》对10种蔬菜进行的评价发现,叶菜类蔬菜中菠菜、青菜硝酸盐含量严重超标,其他所测蔬菜均未超标。
In laboratory,nitrate contents in 10 varieties of vegetables common in the terminal market in Wuhu City were analyzed and effects of low-temperature storage and disinfection with abluent on the content were determined.The results showed that nitrate content was reduced efficiently by about 100 mg·kg^(-1) on average by soaking the vegetable in the solution of the 'White Cat' brand abluent for 15 minutes.In storage,nitrate in the vegetable was degrading with the time,but storage under low temperature,i.e.in refrigerator hinders degradation of nitrate in the vegetable.According to the GB 18406.1—2001'Safety Quality of Agricultural Produce-Safety requirements for hazard-free vegetables',among the 10 varieties of vegetables,leafy vegetables,like spinach,Chinese green cabage have much higher contents of nitrate than the criteria while the rest did not.
出处
《农村生态环境》
CSSCI
CSCD
北大核心
2004年第3期46-48,共3页
Rural Eco-Environment
关键词
硝酸盐
蔬菜
评价
安全
质量
nitrate
vegetable
evaluation
safety
quality
