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摘 要随着人们对于榨菜等腌菜类食品的关注度越来越高，市面上出现了各种品牌、各种种类的腌制蔬菜产品。为了让人们能够安全放心地食用榨菜这类腌制蔬菜，加强食品安全监督，对流入市场的各种品牌的腌制蔬菜能有大致的考察，确保这些腌制蔬菜中的亚硝酸盐含量在国标规定的水平内。本实验用盐酸萘乙二胺法检测十种市面上常见品牌榨菜中的亚硝酸盐含量，检测发现榨菜中的亚硝酸盐含量都未超过国标规定的最高限量水平20mg/kg。本实验还探究了在暴露不同时间后，榨菜中亚硝酸盐含量的变化。结果显示，24小时为开口后的榨菜保存的最佳时间，此时榨菜中的亚硝酸盐含量相对较低，适宜人们食用。最后，本实验选取市面上同一品牌不同种类的腌制蔬菜进行检测，结果发现，不同种类的腌制蔬菜其所含有的亚硝酸盐含量也各有不同。本实验为人们在选择不同的腌制蔬菜时提供一个好的方向，同时也给大家在选择适当的榨菜保存时间时提供一个依据，以达到尽量降低其中的亚硝酸盐，安全食用的目的。58537
毕业论文关键词：榨菜；腌制蔬菜； 亚硝酸盐；暴露时间
Abstract
With the people for food with mustard and pickles attention more and more high, the market appeared all kinds of various brands of pickled vegetable products. In order to make people can safely edible mustard this kind of pickled vegetables, and strengthen the supervision of food safety, the inflow market various brands of pickled vegetables can have approximate inspection to ensure that the pickled vegetables in the nitrite content in the national standard of nitrite content was the highest at limited level. Therefore, the experiment was designed. The experiment detected nitrite content of ten market common brands in hydrochloric acid Naphthylethylenediamine method.Tests find that all the pickled mustard tuber nitrite content did not exceed national standard limits the maximum level. This study also explores the exposure the change of nitrite content in pickled mustard tuber at different time. According to the experiment, 24 hour is the best time to save for the opening of the hot pickled mustard tuber. At this time, the nitrite content of pickled mustard tuber relatively low, and is suitable for people to eat. Finally, this experiment selected the same brand of different types of pickled vegetables in the market to detect. The types of pickled vegetables is different, the content of nitrite is also different. The experiment provided a good direction for people in the choice of different pickled vegetables.Meanwhile ,they also provide a basis to choose the appropriate hot pickled mustard tuber storage time for people, in order to try to reduce the nitrite and safe to eat.
Keyword: Mustard； pickled vegetables； nitrite； The exposure time
目 录
一、 引言 5
二、 材料与方法 6
（一） 实验材料 6
1. 实验仪器 6
2. 样品与试剂 6
（二） 实验方法 7
1. 实验原理 7
2. 试剂配制 7
3. 实验步骤 7
三、 结果 8
（一） 标准曲线 8
（二） 不同品牌榨菜暴露不同时间后的亚硝酸盐含量变化 9
1. 暴露0h后 9
2. 暴露6h后