科技创新论文（设计）
题
泡菜中亚硝酸盐含量的检测
目：
目录
摘要······························································································································· 3 1.前言···························································································································· 4 2. 材料与方法·············································································································· 5 2.1 制作材料············································································································ 5 2.1.1泡菜制作原料······························································································ 5 2.1.2亚硝酸盐含量测定实验材料 ························································ 5 2.1.2.1实验原材料························································································· 5 2.1.2.2实验试剂····························································································· 6 2.1.2.3实验器材···························································································· 7 2.2泡菜的制作及亚硝酸盐含量测定方法····························································· 7 2.2.1泡菜的制作方法·························································································· 7
2.2.1.1卤汤制作····························································································· 7 2.2.1.2盐水制作····························································································· 7 2.2.1.3泡菜的腌制方法················································································· 7 2.2.1.4注意事项············································································· 8 2.2.2 亚硝酸盐含量测定方法············································································· 8 2.2.2.1 样品处理······························································································ 8 2.2.2.2 标准曲线的测定·················································································· 9 2.2.2.3 样品测定······························································································ 9 3.实验结果分析 ·············································································································· 10 3.1亚硝酸盐标准曲线的测定 ·································································10 3.2 市场泡菜亚硝酸盐含量的测定····································································· 11 3.3实验成品泡菜亚硝酸盐含量的测定 ··························································· 12 4. 结论························································································································ 15
4.1影响泡菜中亚硝酸盐含量的因素······························································· 15 4.2 降低泡菜中亚硝酸盐含量的方法······························································ 16 4.3亚硝酸盐含量控制的实验总结 ································································· 16 参考文献····················································································································· 17 附图 ·································································································································· 18
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泡菜中亚硝酸盐含量的检测
张乔 杨珊
（衡阳师范学院生命科学系 指导老师：陈晓华）
摘要：泡菜作为蔬菜加工的一种成品，有着制作简单，成本低廉的特点。但是，泡菜中亚硝酸盐的存在对泡菜安全性产生了一定的影响，经证实，亚硝酸盐还是一种致癌物。本实验通过调查市场泡菜的亚硝酸盐的含量，分析出目前市面上泡菜基本上可安全食用，同时对实验室制作的泡菜亚硝酸盐含量进行测定分析，探讨制作安全泡菜的方法。
关键字：泡菜、亚硝酸盐、安全性、检测
The detection of nitrate in the pickled vegetable
Zhangqiao Yangshan
(Hengyang normal college life science teacher: ChenXiaoHua) Abstract: Pickled vegetables， as a finished product, has a simple production and low cost characteristics. However, the existence of nitrate in the pickled vegetable made it unsafety. It's proved that the nitrite is a kind of carcinogenic substance. This experiment investigated the nitrite conten of market pickled vegetable. The results showed that most of market pickled vegetables are safety. This study also discussed the method of producing safety picked vegetables var measure the nitrite content of laboratory pickled.
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Key word: pickles, nitrite, safety, testing. 1.前言
泡菜是一种以湿态发酵方式加工制成的浸制品，为泡酸菜类的一种。泡菜制作容易，成本低廉，营养卫生，风味可口，利于贮存。在中国四川、东北、湖南、湖北、河南、广东、广西等地民间均有自制泡菜的习惯。只要是纤维丰富的蔬菜或水果，都可以被制成泡菜。泡菜含有丰富的维生素和钙、磷等无机物，既能为人体提供充足的营养，又能预防动脉硬化等疾病. 泡菜味道咸酸，口感脆嫩，色泽鲜亮，香味扑鼻，开胃提神，醒酒去腻，能增进食欲，帮助消化。
而然泡菜中的亚硝酸盐对人体有毒害作用，如果长期贪食，维生素C被大量破坏，人体如果缺乏维生素C，会使抑制肾内草酸钙结晶体沉积和减少结石形成的能力降低，可能引起泌尿系统结石，还可能使血液中血红蛋白变成失去带氧功能的高铁血红蛋白，令红细胞失去携带氧气的能力，导致组织缺氧，出现皮肤和嘴唇青紫、头痛头晕、恶心呕吐、心慌等中毒症状，严重者还能致死。
国家关于腌渍菜绿色食品的有关规定，亚硝酸盐的残留量在酱菜中不得超过20 mg/kg，一般亚硝酸盐一次性食入300～500毫克，会出现皮肤和嘴唇青紫、头疼头晕、恶心呕吐、心慌气短、腹胀抽搐、血压下降、大小便失禁等。重症者可出现昏迷、痉挛和惊厥，常死于呼吸衰竭等中毒症状。当人体摄入的亚硝酸盐总量达到0.3 g～0.5 g
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时，导致血液中的血红蛋白变成高铁血红蛋白，使红细胞失去带氧功能，导致组织缺氧，严重的会导致死亡。所以它已成为人们生活的一个严重的安全隐患。
亚硝酸盐的测定万法有多种,如紫外可见分光光度法(比色法)、离子色谱法、分子荧光光谱法、示波极谱法、气相色语法和高效液相色谱(HPLC)法等[1]，国际方法为Griess剂比色法(N-l-萘基乙二胺比色法)。通过比较卫生化学实验教材[2] 和国标方法，确定选用国家标准方法GB/T5009.33-2003[3]中盐酸萘乙二胺比色法 [4-11] ，寻找泡菜制作的最佳条件。
2．材料与方法 2.1制作材料 2.1.1泡菜制作材料
原料：新鲜蔬菜（包菜、生姜）； 配料：食盐、红糖、花椒、茴香、酒； 器材：泡菜瓶、水浴锅、电磁炉等。 2.1.2亚硝酸盐含量测定实验材料 2.1.2.1实验原材料
市场购买品：包装
爽口萝卜（杭州其门堂蔬菜食品有限公司） 爽口榨菜片（四川省吉香居食品有限公司） 梅菜金针菇（潭州风味食品科技开发有限公司）
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