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将蔬菜存放数日后再食用是非常危险的,危险来自蔬菜含有的硝酸盐。硝酸盐本身无毒,然而在储藏一段时间以后,由于酶和细菌的作用,硝酸盐被还原成亚硝酸盐,亚硝酸盐在人体内与蛋白类物质结合,可生成致癌性的亚硝酸胺类物质。蔬菜中的硝酸盐来自肥料,化肥本身没有毒,问题在于人们大量、单一地施用氮肥,超过了植物的需求量,或是在采收之前还在施肥,由于植物来不及把它们全部合成为营养物质,只好以硝酸盐的形式留在蔬菜中,成为隐患。营养丰富的绿叶蔬菜中硝酸盐含量
It is very dangerous to store the vegetables for a few days and the danger comes from the nitrate contained in the vegetables. Nitrate itself is non-toxic, however, after storage for a period of time, nitrates are reduced to nitrites due to the action of enzymes and bacteria. Nitrites combine with protein substances in the human body to produce carcinogenic nitrite amines substance. The problem is that nitrates in vegetables come from fertilizers, which are not toxic themselves. The problem is that large amounts of nitrogen fertilizers are used in large quantities, exceeding the demand of plants or fertilizing them before they are harvested, as plants have no time to synthesize them all as nutrients , Had to stay in the form of nitrate in vegetables, a hidden danger. Nitrate content in nutrient-rich leafy vegetables