CAJ | 학술논문

对采自承德地区的39种可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，参考标准进行卫生评价，结果表明：被测20种野菜的硝酸盐含量低于硝酸盐轻度污染标准，有19种野菜的硝酸盐含量高于轻度污染标准，经水焯后硝酸盐和亚硝酸盐含量均大幅降低，分别降低了72.32%和66.48%；39种野菜中Vc含量测定结果表明，野菜中Vc含量普遍较高，有12种含量超过了100mg/100g，水焯使Vc平均损失18%。
대채자승덕지구적39충가식용야생소채적가식부분진행초산염、아초산염화 Vc 적함량측정，삼고표준진행위생평개，결과표명：피측20충야채적초산염함량저우초산염경도오염표준，유19충야채적초산염함량고우경도오염표준，경수작후초산염화아초산염함량균대폭강저，분별강저료72.32%화66.48%；39충야채중Vc함량측정결과표명，야채중Vc함량보편교고，유12충함량초과료100mg/100g，수작사Vc평균손실18%。
39 kinds of wild vegetables were collected in the Chengde area.The contents of nitrate,nitrite and Vc in the edible part of them were determined.The result shows that:the content of nitrate in 20 kinds of wild vegetables among them are lower than the mild pollution standards,the other 19 kinds of wild vegetables are higher than that standards.After boiled by water,the content of nitrate and nitrite reduced greatly,they respectively decreased 72.32% and 66.48%.The contents of Vc in 39 kinds of wild vegetables are generally high.Among them,the content ofVc in 12 kinds of wild vegetables are higher than 100mg/100g.The Vc loss rate after boiled by water is 18%.