潮州6种蔬菜汤中F-·Cl-·NO2-·NO3-的同时测定

摘要

[ Objective ] The study aimed to determine the contents of F-, CI-, NO2 - and NO3 in Chaozhou vegetable soup simultaneously.[ Method ] WIC - Ⅱ ion chromatograph was used to determine the contents of F-, CI-, NO2 and NO3 - in 6 kinds of Chaozhou vegetable soups with different freshness. [ Result ] The content of NO3 - was very high and the contents of F- and CI- in vegetable soups were suitable. [ Conclusion ] Among freshness processed vegetables, the contents of NO2 - and NO3 - increased.%[目的]同时测定潮州蔬菜汤中F<'->、Cl<'->、NO<,2><'->和NO<,3><'->的含量.[方法]利用WIC-Ⅱ型离子色谱仪,测定潮州不同鲜度6种蔬菜汤中F<'->、Cl<'->、NO<,2><'->和NO<,3><'->的的含量.[结果]菜汤中NO<,3><'->的含量较高;菜汤中有适宜的F<'->、Cl<'->含量.[结论]保鲜处理放置的蔬菜中,NO<,2><'->、NO<,3><'->含量增加.