论文部分内容阅读
目的:调查亚硝酸盐在市售腌制菜中的含量。方法:采用随机方法抽取朝阳区市售的散装、袋装共121份包括5种腌制菜(萝卜,渍蒜,黄瓜,酸菜,榨菜)105份和其他种类16份样品进行了检测。结果:这些腌制菜中只有一例亚硝酸盐含量超标;酸菜中亚硝酸盐平均含量为1.3086 mg/kg,低于萝卜组4.5236 mg/kg的平均含量,差异具有统计学意义;散装腌制菜亚硝酸盐的平均含量为3.4184 mg/kg,高于袋装的平均含量2.7086 mg/kg,但差异没有统计学意义。结论:长春市朝阳区市售腌制菜的亚硝酸盐含量基本合格;亚硝酸盐含量与蔬菜的腌制时间有关。
Objective: To investigate the content of nitrite in marinated vegetables. Methods: A total of 121 samples including 5 kinds of pickled vegetables (radish, pickled garlic, cucumber, pickled cabbage, pickled mustard) and 16 samples of other kinds were collected in a random way in bulk. Results: Only one of the pickled vegetables had excessive nitrite content. The average content of nitrite in pickled cabbage was 1.3086 mg / kg, which was lower than the average content of 4.5236 mg / kg in radish group. The difference was statistically significant. Bulk pickled vegetables The average content of nitrite was 3.4184 mg / kg, higher than the average content of bagged 2.7086 mg / kg, but the difference was not statistically significant. Conclusion: The nitrite content of marinated vegetables in Chaoyang District of Changchun City is basically qualified. The content of nitrite is related to the pickling time of vegetables.