摘要
以绿叶菜类(生菜、油麦菜、芹菜)、根茎类(胡萝卜、土豆、莲藕)和瓜果类(黄瓜、西红柿、茄子) 9种太原市市售蔬菜为研究对象,研究了亚硝酸盐含量在蔬菜贮藏过程中的影响及食用安全性评价。研究结果表明,在室温和冷藏两种贮藏条件下,在6 d的贮藏期内,亚硝酸盐含量均低于4 mg·kg-1,在食用安全范围内。
In this study, 9 kinds of vegetables(lettuce, leaf lettuce, celery, carrot, potato, lotus root, cucumber, tomato and eggplant) sold in Taiyuan city were selected as research objects. The effect of the storage time on the nitrite content in the vegetables was studied, and edible safety was evaluated. The results showed that the nitrite content was lower than 4 mg·kg-1within six days of storage time under room temperature or refrigerated storage conditions, and all detected vegetables were within the limit of edible safety.
引文
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