【摘要】 以盐酸萘乙二胺为显色剂，应用分光光度测定法，研究不同处理对常见叶菜中亚硝酸盐含量的影响。结果表明，不同处理对叶菜中亚硝酸盐的含量有很大的影响。小白菜以煮沸后放置１ｄ，亚硝酸盐含量最低，可下降９０％；茼蒿冷藏３ｄ后，含量最低，下降了６０％；大白菜则以新鲜菜含量为最低；叶菜腌制１８ｄ后，亚硝酸盐的含量趋于一低值更多还原

【Abstract】 The variation of nitrite content in some vegetables which have been treated has been studied with spectrophometer. The results show that the nitrite content in vegetables would change after vegetables being treated: The NO - 2 N content in boiled green vegetables is the lowest, decreases 90%, while the content of NO - 2 N in refrigerated chrysanthemum decreases 60%, there is the lowest content of NO - 2 N in fresh chinese cabbage. The content of NO - 2 N in vegetables having been pickled for 18 days tends to low value.更多还原