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鉴于摄入高量硝酸盐可能给人体带来潜在的致癌危险,本研究首次对上海地区蔬菜硝酸盐含量作调查,并参照FAO/WHO规定进行食用卫生分级评价。田间和盆栽试验结果表明:氮肥用量是影响蔬菜NO_2~-含量的决定因素,与氮肥品种无关;喷施微量元素和应用硝化抑制剂均有降低NO_3~-含量的作用;施有机肥料对蔬菜NO_3~-积累影响不大。
In view of the potential carcinogenic risk of high nitrate intake, this study for the first time to investigate the nitrate content of vegetables in Shanghai, and in accordance with the provisions of FAO / WHO food hygiene rating. The results of field experiment and pot experiment showed that the amount of nitrogen fertilizer was the decisive factor affecting the content of NO 2 - in vegetables, which was not related to nitrogenous fertilizer varieties. The spraying of trace elements and application of nitrification inhibitor all reduced the content of NO 3 - ~ - Accumulation has little effect.