Nitrite Contents in Fresh Vegetables of Different Families and Genus

5th Annual International Conference on Material Science and Engineering

Cui, Yuqian^1,2,3,4 ; Li, Xiao^1,2,3,4 ; Xu, Lingyi^1,2,3,4 ; Pang, Meixia^1,2,3,4 ; Qi, Jinghua^1,2,3,4 ; Wang, Fang^1,2,3,4

College of Food Science and Engineering, Beijing Key Lab. of Detection and Contr. of Spoilage Organisms and Pesticide Residues in Agric. Prod., Beijing

102206, China^1

Food Chemistry Teaching Team, Beijing University of Agriculture, Beijing

102206, China^2

Pig Innovation Team, Modern Agricultural Industry Technology System Beijing Innovation Team, Beijing

100102, China^3

High Level Talents of Beijing Universities Cross Training Real Training Plan. Project, Beijing

102206, China^4

关键词: Chenopodiaceae;    Corn kernels;    Dry weight;    Fresh vegetables;    Multiple comparison;    Red beet;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/275/1/012015/pdf
DOI  :  10.1088/1757-899X/275/1/012015

来源: IOP

【 摘 要 】

The aim of this study is firstly aimed at investigating the contents of nitrite in common consumed vegetables according to families and genus classification. The vegetables were randomly collected and analyzed in quartile sampling according to GB5009.30-2016. The vegetables were analyzed by the software of Spss20.0 and statistically significant Duncan multiple comparisons. The data indicates that the nitrite contents in different families and different genus vegetables in same family were significant (P