【作者】 谭智勇； 郭正元； 吴根义； 冯丽萍； 孙佳为；

【Author】 TAN Zhi-yong,GUO Zheng-yuan,WU Gen-yi,FENG Li-ping,SUN Jia-wei (Institute of Aro-Environmental Protection,Hunan Agricultural University,Changsha 410128,China)

【机构】 湖南农业大学农业环境保护研究所；

【摘要】 用碱性过硫酸钾消解紫外分光光度法和微量凯氏定氮法测定小白菜、芽白、红菜苔、包菜、韭菜、菠菜几种叶菜烹饪过程中废弃物TN排污系数分别为0.0820mg·g-1、0.0821mg·g-1、0.1088mg·g-1、0.1495mg·g-1、0.0837mg·g-1、0.1155mg·g-1。丢弃单位质量的炒小白菜所产生的TN污染是烹饪单位质量小白菜过程中废弃物所产生TN污染的294倍。所以我们要节约粮食,拒绝浪费,同时这也是对环境的一种保护。更多还原

【Abstract】 Select several leafy vegetables including chinese white cabbage,beansprout,red vegetable,cabbage,leek,spinach with Alkalinc potassium persulfate digestion-UV spectrophotometry method and the Kjeldahl Nitrogen Determination method Determinate the process of cooking waste TN content. Obtains above the coefficient of sewage of leafy vegetables were 0.082 0 mg·g -1 ,0.082 1 mg·g -1 ,0.108 8 mg·g -1 ,0.149 5 mg·g -1 ,0.083 7 mg·g -1 ,0.115 5 mg·g -1. The TN’s pollution by discaring unit gravimetic cooked chinese white cabbage is 294 times than the TN’s pollution by the waste in the cooking unit gravimetic chinese white cabbage. Therefore,we have to save food and refuse to waste,while this is a protection of the environment.更多还原