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鹤山市18种蔬菜中硝酸盐和亚硝酸盐及VC含量研究
作者：李国富
来源：《现代农业科技》2017年第05期
摘要 测定了鹤山市18种蔬菜中的硝酸盐、亚硝酸盐和VC的含量。参考蔬菜中硝酸盐含量分级评价标准、我国制定的无公害蔬菜亚硝酸盐含量限量标准以及泡菜中亚硝酸盐含量的研究进展，考虑到各种蔬菜的VC含量，对这18种蔬菜硝酸盐食用安全水平评价如下：莲藕的茎，芋、黄瓜、豆角、四季豆、节瓜、丝瓜、茄子和萝卜的果实，生菜的叶属于一级蔬菜，可以放心安全食用，甚至允许生食；小白菜、番薯、芥蓝、菜心和通心菜的叶属于二级蔬菜，不宜生食，煮熟或盐渍均可安全食用；小白菜的叶柄和根，菜心的叶柄，通心菜的茎，油荬菜、茼蒿和芥菜的叶属于三级蔬菜，不可生食和盐渍，可熟食，但限量食用；通心菜和菜心的根属于四级蔬菜，不宜食用，如长期大量食用可能会对人体健康带来风险。 关键词 蔬菜；硝酸盐；亚硝酸盐；VC；食用安全评价；广东鹤山 中图分类号 TS207.3 文献标识码 A 文章编号 1007-5739（2017）05-0238-03
Abstract The contents of nitrate，nitrite and vitamin C of 18 vegetables produced in Heshan City were determined for the first time.According to the evaluation standards for nitrate and nitrite pollution at home and aboard，the edible safety of 18 vegetables were evaluated as follows：the caudexes of lotus root and the fruits of dasheen，cucumber，legume，green bean，chieh qua，towel gourd，aubergine，radish and the leaves of lettuce belonged to the first class vegetables，which could be eaten with safety in fresh.The leaves of little cabbage，sweet potato，chinese kale，flowering cabbage and water convolvulus belonged to the second class vegetables，which could be eaten with safety after salted or cooked，but not advised for fresh.The petiole and the root of little cabbage，the petiole of flowering cabbage，the caudexes of water convolvulus，the leaves of lettuce，crown daisy and leaf mustard belonged to the third class vegetables，which could be eaten after cooked but in limited quantities，not allowed for fresh and salted.The root of water convolvulus and flowering cabbage belonged to the fifth class vegetables.They were inedible，eating them for a long time and too much maybe damage human health.
Key words vegetable；nitrate；nitrite；vitamin C；edible safety evaluation；Heshan Guangdong
随着中国经济的快速发展，人们的生活逐步进入小康水平，食品安全方面的意识逐渐增强，特别是对日常饮食中不可缺少的食品，如蔬菜。人们对蔬菜产品的要求，从以往只单纯重视数量和卖相，到现在逐步趋向要求达到无公害蔬菜，甚至绿色食品或有机食品的层次，其食