甜菜的亚硝酸盐含量高，经证明能增加大脑功能区的血流量。
They 're high in nitrites, which have been shown to increase blood flow in parts of the brain related to executive functioning.
甜菜的亚硝酸盐含量高，经证明能增加大脑功能区的血流量。
They're high in nitrites, which have been shown to increase blood flow in parts of the brain related to executive functioning.
对延边地区6类26种蔬菜，测定了硝酸盐和亚硝酸盐含量。
Analysed the content of nitrate and nitrite from 6 sorts and 26 samples in the region of Yanbian.
相同温度下，密封贮藏的肉制品中亚硝酸盐含量比不密封的低。
In the same temperature, the content in products stored in seal were lower than that of unseal.
目的研究不同加工方法及加工后的存放对蔬菜中亚硝酸盐含量的影响。
Objective to study the effect of different processing methods and the storage after processing on the amount of nitrite in vegetable.
相同包装条件下，室温贮藏的肉制品中亚硝酸盐含量比冰箱贮藏的低；
In the same package, the content in products stored in rome temperature were lower than that of refrigerator.
所以人们在日常生活中，尽量选择硝酸盐和亚硝酸盐含量少的蔬菜食用。
So the people should choose to eat the vegetables that it has few nitrate and nitrite in the daily life.
硝酸盐含量随发酵时间不同变化不大，亚硝酸盐含量随发酵时间而变化。
Nitrite content changed as fermented time goes on, and nitrate content had not quite different.
结果表明，生品或炒品对小白鼠消化能力影响较大，其亚硝酸盐含量较低。
As a result, the crude and the Fried product possessed greater effects on the digestive ability of rats, but their nitrite content was lower.
食盐添加量越小，腌腊鱼中亚硝酸盐含量、酸价和挥发性盐基氮含量越高；
The nitrite content, acid value and TVB-N content of cured fish were high with low salt addition.
叶菜类蔬菜中的亚硝酸盐含量及其变化速率均明显高于瓜果类和根茎类蔬菜。
The nitrite contents and its change speed in leaf vegetables was obviously higher than that in melon or fruit vegetables and root or stem vegetables.
论述活性炭吸附和紫外线照射对饮用水中亚硝酸盐含量影响的实验方法和结果。
This article discusses the test methods and results that activated charcoal absorption and ultraviolet radiation effect on the contents of nitrite in drinking water.
结果表明，腌渍后20天内，腌渍品的亚硝酸盐含量出现峰值，然后逐渐下降。
The results showed that there were highest value of nitrites content in the dipping cabbage in 20 days, then nitrites content reduced.
氨和亚硝酸盐含量均未检出在开始时，并没有降水氟盐的观察期间，这些生物测定。
Ammonia and nitrite were not detected at the start, and no precipitation of fluoride salts was observed during these bioassays.
研究了植物生长调节剂比久对反应体系中硝酸盐、亚硝酸盐含量、亚硝胺合成的影响。
The concentration of daminozide, reaction time duration and pH were shown to have significant effects on the nitrate and nitrite contents and NDMA synthesis in the reaction system.
在蔬菜腌渍发酵中会产生亚硝酸盐，食品中亚硝酸盐含量测定国家标准是盐酸萘乙二胺法。
In the fermentation of pickled vegetables it would produce nitrite, and the national standard for the determination of nitrite content in food is hydrochloride naphthodiamide.
油炒则使总酸性物质、硝酸盐含量增加，氨基态氮、维生素c、可溶性糖、亚硝酸盐含量降低。
Frying increased the contents of acid and nitrate, decreased the contents of amino-N, soluble sugar, Vitamin c, nitrite.
本实验从不同品种，不同发酵工艺，不同蒜汁浓度三个方面进行大白菜腌渍发酵亚硝酸盐含量的研究。
The content of NO 2 in Chinese cabbage pickling and fermenting from different variety, process and garlic mash were studied.
在低温中湿变黄条件下烤后烟叶物理性状较好，烟碱、总氮、淀粉、硝酸盐和亚硝酸盐含量含量较低；
The physical properties of cured tobacco leaf was best under low temperature and middle humidity yellowing condition, every index was within the range of the suitable one;
目的了解不同加工方法及加工后存放时间对蔬菜亚硝酸盐含量影响的规律，为减少亚硝酸盐危害提供依据。
Objective to understand the effect of different processing methods and storage time on the nitrite amount in vegetable.
增施锌肥还使甜瓜果实中的锌元素含量提高17.1%，而硝酸盐和亚硝酸盐含量分别降低了6.4%和10.2%，果实品质提高。
Zinc enrichment also improved melon fruit quality, the content of zinc increased 17.1 % compared to CK, whereas the content of nitrate and nitrite reduced 6.4 % and 10.2 % respectively?
研究了以蔗糖酯及壳聚糖为涂膜剂，并配合防腐剂对羟基苯甲酸丙酯对青椒进行涂膜保鲜处理，观察青椒在贮藏期间亚硝酸盐含量的变化。
The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed.
蔬菜中的硝酸盐和亚硝酸盐含量受许多因素的影响，不仅受生产过程中的施肥、管理等因素控制，而且与采集后经历的食前处理过程密切相关。
The content of nitrate and nitrite in vegetable is not only controlled by fertilization and management in produce. But correlated with handling process after collection.
腌制贮藏初期亚硝酸盐含量逐渐升高，在第9天出现“亚硝峰”，其峰值远远高于保鲜和冷冻贮藏，但随着腌制时间的延长亚硝酸盐含量迅速下降；
The content of the peak "nitrite" appeared on the 9th day in pickling storage, with the time progressing the content of nitrite reduced rapidly.
本试验研究了亚硝酸盐在蔬菜腌渍过程中的形成机理和含量变化规律。
The study focused on the formation mechanism of nitrite and content changes in the process of pickled vegetables.
测定了广东产苋科6种野菜中硝酸盐、亚硝酸盐和维生素C的含量。
The contents of nitrate, nitrite and vitamin C in leaves of 6 edible wild vegetables of Amaranthaceae were determined.
[目的]研究凤凰茶中硝酸盐和亚硝酸盐的含量，为凤凰茶的安全饮用提供科学依据。
[Objective] The aim was to study nitrate and nitrite contents in Fenghuang tea and provide science basis for people's safety drinking.
对香椿亚硝酸盐的除去方法进行了讨论，选择香椿漂烫和添加抗坏血酸、柠檬酸、茶多酚可以有效去除亚硝酸盐的含量。
In order to weeding out nitrite in Chinese toon, choose water blanching and accretion with ascorbic acid, lemon acid and tea multi-hydroxybenzene.
提出了紫外分光光度法同时测定生活饮用水中的硝酸盐氮和亚硝酸盐氮的含量。
This paper presented the simultaneously determine the nitrate nitrogen and the nitrous nitrogen in drinking water by UV.
提出了紫外分光光度法同时测定生活饮用水中的硝酸盐氮和亚硝酸盐氮的含量。
This paper presented the simultaneously determine the nitrate nitrogen and the nitrous nitrogen in drinking water by UV.
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