摘要
随着人们健康意识的不断提高,食品安全问题已成为公众关注的焦点.与此同时各种癌症发病率也在不断攀升,而诱发癌症发病的原因之一就是亚硝酸盐的摄入量增加.因此,采用国标方法测定昆明市19种市售新鲜蔬菜中的亚硝酸盐含量.结果表明,新鲜蔬菜在室温下存放时间超过3 d后,其中的亚硝酸盐含量将会大量增加.建议新鲜蔬菜在室温下放置时间一般不要超过2 d,最多不要超过3 d,应尽快食用.
With the consciousness for health increasing, food safety has become the public focus. But at the same time, the incidence rates of many kinds of cancer are increasing fast. One of the reasons for inducing cancer is the increasing intake of nitrite. So the nitrite content in 19 kinds of the fresh vegetables in Kunming were measured with the national standard method. The result showed that the nitrite content in fresh vegetable will increase a lot after the fresh vegetables are placed at room temperature for more than three days. Therefore it is suggested that fresh vegetables be eaten as soon as possible and the appropriate storage time at room temperature is generally not more than two days, and three-day is the longest.
出处
《昆明学院学报》
2017年第3期99-102,共4页
Journal of Kunming University
基金
昆明学院应用型人才培养改革创新资助项目"化学化工类大学生创新实践基地建设"
关键词
新鲜蔬菜
亚硝酸盐
存放时间
温度
fresh vegetables
nitrite
storage time
temperature
