摘要
田间试验表明,施用化肥能显著提高小青菜中硝酸盐的累积,且小青菜叶柄中硝酸盐的累积量远高于叶片.通常新鲜蔬菜中亚硝酸盐含量低于1 mg/kg FW(fresh weight,指鲜重),但在蔬菜储藏过程中,易造成亚硝酸盐的累积.在室温储藏条件下,当蔬菜腐烂时亚硝酸盐含量会增至数百mg/kg FW,对人体健康构成严重威胁.蔬菜食前处理后储藏,也会对亚硝酸盐的累积产生重要影响.尤其是蔬菜制成匀浆后,短期内亚硝酸盐含量会剧增,应引起充分重视.
Field experiments indicate that nitrate content in Chinese cabbage （brassica chinensis） is significantly raised when applying chemical fertilizers. Moreover, the nitrate content in its petioles is significantly higher than that in leaves. The nitrite content in fresh vegetables is usually less than 1 mg/kg FW （fresh weight）, but may be significantly raised when it is stored. Especially, the nitrite content in vegetables sharply increases to several hundred mg/kg FW as soon as the leaves are decayed when it is stored at room temperature, posing a risk to human health. Pretreatments of vegetables before storage also significantly influence of nitrite accumulation. It should be noted that the nitrite content in vegetables stored as homogenate often increases sharply in a short term.
出处
《上海大学学报（自然科学版）》
CAS
CSCD
北大核心
2015年第1期81-87,共7页
Journal of Shanghai University:Natural Science Edition
基金
国家自然科学基金资助项目(41130526
41471174)
关键词
蔬菜
化肥
储藏
硝酸盐
亚硝酸盐
vegetable
chemical fertilizer
storage
nitrate
nitrite
