摘要蔬菜，是人类日常生活中必需的食物之一。然而有研究指出每日约75~80%硝酸盐和亚硝酸盐摄入量来自于蔬菜。现代医学证实硝酸盐在人体内经微生物作用后可还原成亚硝酸盐，这对人类的健康构成了潜在的威胁。本研究对杭州市冬季市售的13种蔬菜中硝酸盐及亚硝酸盐的情况进行了分析，并根据其含量对污染状况进行了评价。杭州城区市售蔬菜硝酸盐污染问题突出，且不同种类蔬菜硝酸盐含量差异明显。尤其是叶菜类蔬菜，不同类型蔬菜硝酸盐含量差异明显，其顺序从大到小依次为叶菜类、葱蒜类、甘蓝类、根茎类、瓜果类、茄果类。杭州城区市售蔬菜亚硝酸盐含量均小于1mg·kg-1，在食用安全范围内。本文对蔬菜采后的贮藏条件的探究发现，温度条件对叶菜类蔬菜中硝酸盐含量有显著影响。并且在食用前进行简单的处理可在一定程度上降低蔬菜中硝酸盐的含量。43992

Vegetables, is one of the necessary food in human daily life.However, research indicates that there is about 75-80% nitrate and nitrite from the vegetables in the daily intake.Modern medicine has confirmed the nitrate after the human body in the Canon of microbial reduction of nitrite, it poses a potential threat to human health.Commercially in winter in hangzhou city, this study of 13 kinds of nitrate and nitrite in vegetables is analyzed, and according to its content of pollution situation is evaluated.Hangzhou city commercial vegetable nitrate pollution problem is outstanding, and different kinds of vegetables nitrate content difference is obvious.Leaf vegetables, in particular, different kinds of vegetables nitrate content difference to be markedly, the order from large to small of leaf vegetables, onion, cabbage, garlic, melon and fruit, solanaceous fruit roots.Hangzhou city commercial vegetable nitrite content is less than 1 mg kg - 1, in the range of safe to eat.In this paper, the vegetables postharvest storage conditions of the inquiry found that the temperature conditions on the nitrate content in leaf vegetables have a significant impact.And before eating simple processing can to a certain extent, reduce the content of nitrate in vegetables.

毕业论文关键字：杭州；蔬菜；硝酸盐亚硝酸盐；污染状况；卫生评价

Keyword：HangZhou；Vegetables；Nitrate and nitrite；Pollution condition；Health assessment

目    录

1 引言 1

2 材料和方法 1

2.1研究方案 1

2.1.1超市随机取样测试原理 1

2.1.2室内储放实验 2

2.1.3食前处理工艺对蔬菜硝酸盐含量的影响 2

2.2方法 2

2.2.1测试原理 2

2.2.2仪器及试剂 2

2.2.3样品处理 3

2.2.4蔬菜中硝酸盐及硝酸盐的提取 3

2.2.5蔬菜中硝酸盐的测定 4

2.2.6蔬菜中亚硝酸盐的测定 4

2.2.7数据结果计算 4

2.2.8数据处理及统计方法 4

2.2.9实验结果的评价方法 4

3 结果与讨论 5

3.1杭州市市售蔬菜中硝酸盐和亚硝酸盐的其污染状况及评价 5

3.1.1蔬菜硝酸盐含量分析 5

3.1.2蔬菜中亚硝酸盐含量分析