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[目的]研究铜鼓嶂主要野菜的硝酸盐、亚硝酸盐和维生素C的含量,为人们安全食用提供科学依据。[方法]利用分光光度法对采自广东省梅州市铜鼓嶂山区的10种野菜的硝酸盐和亚硝酸盐的含量进行测定,用2,6-二氯靛酚滴定法测定维生素C的含量。[结果]10种野菜的硝酸盐含量为62.02~1 548.97 mg/kg(鲜重),平均为324.90 mg/kg(鲜重);亚硝酸盐含量为0.10~0.235 mg/kg,平均0.15mg/kg;Vc含量为11.14~50.65 mg/100 g(鲜重),平均29.60 mg/100 g(鲜重)。[结论]10种野菜中的苦斋菜、三白草、加拿大蓬、车前、鼠鞠草、紫萁、牛尾菜、苣荬菜、积雪草9种属于一级野菜,可以安全食用;甜菜子属于四级蔬菜,不允许食用。
[Objective] The study aimed to study the contents of nitrate, nitrite and vitamin C in the main wild vegetables of Brassica rapae, providing a scientific basis for people’s safe consumption. [Method] The contents of nitrate and nitrite in 10 kinds of wild herbs collected from Tongguang Mountain of Meizhou City, Guangdong Province were determined by spectrophotometry. The content of vitamin C was determined by titration with 2,6-dichlorophenol indophenol. [Result] The nitrate contents of 10 species of wild vegetables were 62.02-1 548.97 mg / kg fresh weight with an average of 324.90 mg / kg fresh weight. The content of nitrite was 0.10-0.235 mg / kg with an average of 0.15 mg / kg; Vc content was 11.14 ~ 50.65 mg / 100 g fresh weight, average 29.60 mg / 100 g fresh weight. [Conclusion] Nine species of Bitter vegetarian, Siberian grass, Canadian pomfret, Psyllium, Juju grass, Aster, Aristolochiae, Cichorium, Centella asiatica belong to the first class wild vegetables and can be safely consumed. Beets belong to four vegetables, not allowed to eat.