Determination of Nitrite in Vegetables with Different Pretreatment

In this paper, the contents of nitrite in spinach and cole were detected. The results showed that the decreasing nitrite contents in these vegetables were observed after being fried. The nitrite in fresh cole was 0.718 mg / kg and decreased to 0.554 mg / kg after being fried. However, after being stewed, the nitrite content in cole reached 3.311 mg / kg. It was pointed out that the nitrite content in simmered cole was higher than that in the simmered spinach, but both of them didn't exceed the national standard.