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湛江市售蔬菜亚硝酸盐含量调查及不同条件下的变化
作者：周鲜娇潘进权潘芗芹饶颖竹
来源：《湖北农业科学》2014年第11期
摘要:用盐酸萘乙二胺法测定湛江市售14种蔬菜中亚硝酸盐含量及在不同条件(常温?4 ℃?煮熟)下菜心?小白菜?芥菜?豇豆中亚硝酸盐含量的变化?结果表明,不同类别蔬菜中亚硝酸盐含量由高到低顺序为叶菜类?瓜菜类?豆类?葱蒜类,同类蔬菜中亚硝酸盐含量也存在差异,但远低于4.0 mg/kg的标准限值;在同一时间内,冷藏蔬菜的亚硝酸盐含量变化速率均明显低于常温放置的同类蔬菜;常温条件下,除豇豆可保存1 d外,其他3种蔬菜保存时间均不超过1 d;冷藏条件下,菜心和小白菜能保存1 d,芥菜和豇豆可保存2 d;煮熟的条件下,常温放置过程中蔬菜亚硝酸盐含量呈急剧上升趋势,冷藏放置的蔬菜较室温放置的亚硝酸盐含量变化速率小,一般可以放置2~3 d?
关键词:蔬菜;亚硝酸盐含量;湛江市
中图分类号:S609+.3;X836文献标识码:A文章编号:0439-8114(2014)11-2584-04
Surveys of Nitrite Contamination and Variations of Vegetables Sold
in Zhanjiang City under Different Conditions
ZHOU Xian-jiao, PAN Jin-quan, PAN Xiang-qin, RAO Ying-zhu
(Life Science and Technology School,Zhanjiang Normal University,Zhanjiang 524048, Guangdong, China)
Abstract: The nitrite contamination and the variations of nitrite contamination under different conditions(room temperature, 4 ℃, cooked) in the 14 kinds of vegetables sold in Zhanjiang city were detected by N-Naphthylethylenediamine Dihydrochloride. Results showed that the content of nitrite in vegetables from high to low were leafy vegetables, melons vegetables, legumes, alliaceous vegetables. There were differences in the content of nitrite in the same type vegetables, but all far less than the limit value of 4.0 mg/kg. The changing rate of nitrite in the cold storage vegetables were significantly lower than those in room temperature. Under the condition of room temperature, cowpea could be saved for 1 d, the other three kinds of vegetables storage time was no more than 1 d, In the cold storage(4 ℃), beet and cabbage could be saved for 1 d, mustard and cowpea could be saved for 2 d. Under the condition of room temperature,the nitrite in cooked vegetables increased more rapidly than that in vegetables cooked placed in 4 ℃. The four kinds of generally vegetables cooked could be saved for 2~3 d under the 4 ℃ condition.
Key words: vegetables; nitrite contamination; Zhanjiang city