作　　者： ; ;

机构地区： 韩山师范学院化学系

出　　处： 《农产品加工（下）》 2005年第2期42-44,共3页

摘　　要： 测定了潮州产13种蔬菜中硝酸盐、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和我国制定的无公害蔬菜亚硝酸盐含量限量标准,考虑到各种野菜VC的含量,对这13种蔬菜评价如下:芋的叶柄、茄子的果实、棱角丝瓜的果实、丝瓜的果实、黄瓜的果实属于一级蔬菜,可以安全食用;青菜的叶、生菜的叶属二级蔬菜范围,不宜生食,煮熟或盐渍可安全食用;空心菜的叶、莴苣的叶、芥蓝的叶、番薯的叶属于三级蔬菜,不可生食和盐渍,可熟食;空心菜的茎、芥菜的叶、青菜的叶柄、茼蒿的叶属于硝酸盐严重污染,不宜或限量食用。 The contents of nitrate, nitrite and vitamin C in different edible parts of 13 vegetables producted in Chaozhou were determined for the first time. According to the evaluation standards for nitrate and nitrite pollution at home and aboard, the quality of 13 vegetables were discussed as follows： The petiole of Colocasia esculenta（L. ）Schott and the fruits of Solanum melongena L. , Laffa acutangula Roxb. , Laffa cylindraica（L. ）Roem. and Cucumis sativs L. belong to the first class vegetables and they can be eaten anyway（in fresh, after salted or cooked）. The leaves of Brassica chinensis L. and Lactuca sativa L. var. romana Hort. belong to the second class vegetable and can be eaten after salted or cooked. The leaves of Ipomoea aquatica Forssk. , Lactuca sativa L. , Brassica alboglabra. H. Bailey and Ipomoea batatas（L. ）Lam. Belong to the third class vegetables, they can be eaten after cooked. The tender stems of Ipomoea aquatica Forssk. , the petiole of Brassicachinensis L. , and the leaves of Brassica juncea（L. ）Czerm et Coss and Chrysanthemum coronarium L. were inedible.

关 键 词： 潮州 蔬菜 硝酸盐 亚硝酸盐

领　　域： [轻工技术与工程] [轻工技术与工程]