不同施肥种类与加工方法对蔬菜亚硝酸盐含量变化的影响

  采用盆栽试验的方法，研究了施用不同肥料对不同蔬菜主要生长期中亚硝酸盐含量的动态变化规律，并探讨了不同加工方法对蔬菜亚硝酸盐含量的影响。结果表明，不同种类的氮肥对生菜(Lactuca sativa Linn.var.ramosa Hort.)、茴香(Foeniculum vulgare)、豆腐菜(Basella rubra)、菠菜(Prunella asiatica Nakai)、芫荽(Coriandrum sativum L.)和京白菜(Basella campestris)在生长发育过程中体内亚硝酸盐的积累有显著性影响（P＜0.05）。成熟期的蔬菜中，亚硝酸盐含量变化规律为：施混合肥料蔬菜＞施硝酸铵蔬菜＞施硫酸铵蔬菜＞未施肥蔬菜。炒制的蔬菜中的亚硝酸盐含量高于煮制。因此，在蔬菜施肥过程中应该尽量少施化肥或施用少量硫酸铵，并进行合理加工。研究结果为绿色蔬菜合理施用氮肥提供科学依据，也为蔬菜合理烹饪提供参考。

Effect of Different Fertilizer Types and Processing Methods on the Nitrite Content of Vegetables

In order to provide a better scientific basis for application of nitrogen fertilizer vegetables and guidance to reduce the nitrite content in green vegetables, the change of the application of different types of fertilizer on the dynamic accumulation of nitrite contents in vivo of different vegetables, and the effect of different processing methods on the nitrite content of vegetables were studied by potted plant experiments. The results showed that different types of nitrogen fertilizer had significant effects on nitrite content in Lactuca sativa Linn.var.ramosa Hort., Foeniculum vulgare, Basella rubra, Prunella asiatica Nakai, Coriandrum sativum L., Basella campestris during growth（P＜0.05）. When the vegetable harvest, the changes of nitrite content as follows:the vegetables of application of mix fertilizer>application of ammonium nitrate>application of ammonium sulfate>non fertilizing vegetables. The nitrite content in frying vegetables is higher than the boiling vegetables. Consequently, the process of fertilization in the vegetable should be to minimize the use of fertilizer or applying a small amount of ammonium sulfate, and reasonable process.