【摘要】 [目的]了解承德地区7种常采食野菜的硝酸盐、亚硝酸盐和Vc含量。[方法]对采自河北承德地区的7种大宗食用野生蔬菜的可食部分进行硝酸盐、亚硝酸盐和Vc的含量测定,分析生食和水焯后其含量变化,参考有关标准进行卫生评价。[结果]7种野菜的硝酸盐含量为45.00～14.93mg/kg,均低于国家一级标准,亚硝酸盐含量为2.20～5.35mg/kg,仅有猪毛菜的亚硝酸盐含量超过无公害蔬菜的规定,但水焯后含量大大降低,7种野菜的平均降低率为69.47%,可以安全食用。7种野菜中,苣荬菜、鸦葱和苦苣菜的Vc含量高于同科常食蔬菜,以苦苣菜的最高,为459.3mg/kg,经水焯后,Vc含量有所降低,平均降低率为14.87%。[结论]该研究为安全食用和开发承德地区的野生蔬菜提供参考依据。更多还原

【Abstract】 [Objective]The study aimed to known the contents of nitrate,nitrite and Vc in 7 kinds of the wild vegetables for common ingestion in Chengde area.[Method] The contents of nitrate,nitrite and Vc in the edible part of 7 kinds of the wild vegetables which were collected from the Chengde area in Hebei Province were determined,their content changes after raw eating and quick-boiling were analyzed and their hygienic evaluation was made according to some standards.[Result] The nitrate content in 7 kinds of wild vegetables were 45.00-114.93 mg/kg,being lower than the national standard of grade 1.The nitrite content in 7 kinds of wild vegetables were 2.20-5.35 mg/kg,only that in Salsola collina Pall.was lower than the standard of uncontaminated vegetable and their contents were decreased greatly after quick-boiling,with the mean decreasing rate in 7 kinds of wild vegetables being 69.47%,so they could be ate in security.In 7 wild vegetables,the Vc contents in Sonchus brachyotus DC.,Scorzonera austriaca Willd.and Sonchus oleraceus L.were higher than that in the common ingestion vegetable in same family and that in S.oleraceus L.was as highest as 459.3 mg/kg.Their Vc contents were slightly decreased after quick-boiling,with the mean decreasing rate being 14.87%.[Conclusion] The study provided the reference basis for eating safely and developing the wild vegetables in Chengde area.更多还原