| 蔬菜用次氯酸钠消毒产生三氯甲烷与安全性 |
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| 引用本文： | 张文德. 蔬菜用次氯酸钠消毒产生三氯甲烷与安全性[J]. 预防医学情报杂志, 2009, 25(10): 865-867 |
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| 作者姓名： | 张文德 |
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| 作者单位： | 唐山市疾病预防控制中心,河北,唐山,063000 |
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| 摘 要： | 综述蔬菜用次氯酸钠消毒过程中三氯甲烷的产生、前体物质及反应机理，为预防和减少危害因素、科学评估接触含氯消毒蔬菜的安全性提供依据。
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| 关 键 词： | 蔬菜 次氯酸钠 三氯甲烷 |
Formation of Chloroform in Vegetables Treated With Sodium Hypochlorite and Food Safety |
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| ZHANG Wen-de. Formation of Chloroform in Vegetables Treated With Sodium Hypochlorite and Food Safety[J]. Journal of Preventive Medicine Information, 2009, 25(10): 865-867 |
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| Authors: | ZHANG Wen-de |
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| Affiliation: | ZHANG Wen-de( Tangshan Municipal Center for Disease Control and Prevention, Tangshan 063000, Hebei Province, China.) |
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| Abstract: | This paper summaries the chemical reaction mechanism, precursors and formation of chloroform in vegetables treated with sodium hypochlorite （NaClO） and provides scientific evidence to prevent and reduce harm factors and evaluate the safety of food treated with sodium hypochlorite. |
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| Keywords: | ds Vegetable Sodium hypochlorite Chloroform |
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