以随机挑选的5类13种市售榨菜产品为研究对象,采用分光光度法对样品中亚硝酸盐含量进行检测,并考查了短时间烫漂处理对各种榨菜产品中亚硝酸盐含量的影响.结果表明,所检榨菜样品中亚硝酸盐的含量均符合国家标准要求,可放心食用,其中以乌江榨菜中的亚硝酸盐含量最低;样品经过短时间沸水烫漂处理后其中的亚硝酸盐含量均显著降低,大部分榨菜样品亚硝酸盐的去除率达60%以上;样品亚硝酸盐含量以烫漂处理1 min降低程度最大.%The nitrite in 13 kinds of mustard which was selected randomly on the market was determined by spectrophotometry;and the effects of short time hot bleaching treatment on nitrite content in samples were ex-amined. The results showed that the contents of nitrite in all detected pickle samples were complied with national standards and safe to eat, and mustard of Wujiang had the lowest nitrite content. The nitrite content decreased significantly (more than 60%) after hot bleaching for a short time, and the most obvious decease occurred in 1 min.
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