醃菜为一般民间在秋冬期间常食之菜类,近年有些人食后引起中毒现象。作者于1950年首次遇见一例,当时对之尚无认识,以后陆续有发现,虽臆断为醃菜中毒,但醃菜中究含何种毒物,仍未加以深究。至去年南昌市附近乡间一农民家中老少均因食醃菜后发生中毒,且一小孩死亡,作者乃搜集醃菜进行化学分析,得出初步结果内含亚硝酸盐,公诸同道,以作参考。 Pickles for ordinary people in the autumn and winter often eat vegetables, in recent years, some people cause poisoning after eating. The author met for the first time in 1950, but did not know anything about it at the time. Later one after another discovered that though it was assumed that the poisonous substance was contained in pickled vegetables, it was still not studied thoroughly. Until last year, Nanchang, a rural peasant family were poisoning after eating pickled vegetables, and a child died, the authors collected the pickles for chemical analysis, concluded that the initial results contain nitrite, common to all, for reference .