《植物生理学报》 2014, 50(11): 1749-1752

蔬菜硝酸盐含量测定方法的改进

李帮秀*, 张贺翠, 王三根, 万华方, 杨昆, 刘文清

西南大学农学与生物科技学院, 重庆北碚400716

通信作者：李帮秀；E-mail: libangxiu@126.com；Tel: 023-68250794

摘　要：

针对水杨酸消化比色法测定植物体内硝酸盐含量中存在的问题, 经过优化筛选, 将此测定方法的提取条件优化为: 温度90 ℃、时间30 min; 每10 g绿色蔬菜加入0.2 g活性炭能消除颜色的影响, 回收率达到96%。

关键词：蔬菜; 硝酸盐; 消化比色法

收稿：2014-07-02   修定：2014-10-16

资助：西南大学实验教改项目、农业部中华农业科教基金(NKJ-201203022)和重庆市精品资源共享课(29号: 植物生理学)。

An Improved Testing Method for Determining Nitrate Contents in Fresh Vegetable

LI Bang-Xiu*, ZHANG He-Cui, WANG San-Gen, WAN Hua-Fang, YANG Kun, LIU Wen-Qing

College of Agronomy and Biothechnology, Southwest University, Beibei, Chongqing 400716, China

Corresponding author: LI Bang-Xiu; E-mail: libangxiu@126.com; Tel: 023-68250794

Abstract:

In order to solve the problems of nitrate contents in fresh vegetables, the contents of nitrite in the different vegetables in storage were studied by visible spectrophotometry method in this paper. The results showed that the stability was good and the absorbance fluctuates was at 90 ℃, the time of chromogenic reaction was 30 min, and the recovery was up to 96% when we added 0.2 g activated carbon if the darker material was 10 g.

Key words: fresh vegetable; nitrate nitrogen; visible spectrophotometry method