Determination Of Vegetables And Meat Nitrite In The Storage Changes

The pollution of nitrite in vegetable comes from the increase of nitrogenous fertilizer application. Nitrite would accumulate in vegetable, when the ability of vegetable for absorbing nitrogen is more than that of deoxidizing. Meats take up nitrite from procession and storage. Nitrite, which is one kind of the coloring agent, not only can make the meat translucent, but also can prevent the meat from corrupting. However, if nitrite comes into the human body, it would produce nitrosamines, which could induce cancer and lose the functionof carrying oxygen through changing the normal hemoglobin (Fe2~) tohemoglobin (Fe ). For this reason, it is very important to investigate thechanging of the nitrite contents in food. Main contents and results are as follow:1.Nitrite levels were determined by the way of using sulfanilamide and N-(1 naphthalene) ethylenediamine hydrochloride . The better method of adding the ingrain agent is found by comparing the nation standard method with AOAC official methods of analysis.2.Nitrite changes ten kinds of vegetable are investigated under different conditions during 2 to 4 days. The nitrite contents of Chinese Cabbage would be more than 4mg/kg by 2~? times after storing one day in the room temperature, but others could not. Vegetable storing in refrigerator could reduce the hazardous of nitrite.3.Nitrite levels in meat are scarcely affected by freezing .The nitrite contents of meat were less than 30mg/kg, according with the standard of nation. In another way, the nitrite contents of meat are influenced by the source and the degree of fresh.4.Nitrite levels would reduce by soaking vegetables for half an hour with water, curing meat with soda, salt, vinegar, etc.5.Moreover, the nitrite forming and changing process of vegetable and meat are investigated, the meat rotting process is probed.