Analysis and Evaluation on Contents of Nitrate and Nitrite in Vegetables

[Objective] The study aimed to analyze the contents of nitrate and nitrite in 3 kinds of vegetables and their changes.[Method] With the Chinese cabbage,Brassica oleracea and potato as the tested materials,the contents of the nitrate and nitrite in 3 kinds of vegetables were determined by the ion chromatographic,and their dynamic changes at different storage temperature and time were analyzed.[Result] The nitrate contents in Chinese cabbage,B.oleracea and potato were 7.1×102,5.1×102 and 2.5×102 mg/kg resp.,and the nitrite content in 3 kinds of vegetables didn't exceed the standard.No matter the vegetables were stored in 4 ℃ conditions or stored in 15-18 ℃ conditions,the nitrate contents in 3 kinds of vegetables all showed the trend of first increase and then decrease;the nitrite contents in 3 vegetables could maintain basically unchanged in 3-5 d,but with the prolonging of the storage time,the contents showed the rising trend.[Conclusion] The study provided the reference for the deep research on the effects of the storage conditions on the nitrate and nitrite in the vegetables.