The soup hot pot is cooked for 1 hour and the nitrite content is super spicy

tested the nitrate content of the soup hot pot. The darker the color, the higher the nitrite content in the soup.beijing news when it is cold hot pot, many people love to drink a hot pot soup. However, there have been claims on the Internet that hot pot soup cooking time is too long, the nitrite content in the pot is too high.nitrites in the long-cooked hot pot soup? How long does it take to cook to produce nitrites? Recently, the Beijing News reporter in Beijing, a food safety first-level laboratory, asked the experimenters to simulate the production of spicy pot, soup pot, testing different time nodes of hot pot toria nitrate content.results show that hot pot soup is really prone to nitrites after a long time of cooking. Moreover, the vegetable-based soup pot has a higher nitrite content than the spicy pot, which is dominated by mackerel meat, and at its highest time it soars to
172.68 mg/kg
when cooked for
60
minutes.the head of the laboratory said that according to the standard, vegetables central Asia nitrate limit should not exceed
20 mg / kg
, meat products nitrite limit is
30 mg / kg
. The experiment showed that the nitrite content of
cooked in the soup pot exceeded this limit
45
minutes and
60
minutes.Zhu Yi, an associate professor in the School of Food Science and Nutritional Engineering at The Agricultural University of China, points out that nitrites may come from nitrate decomposition products, mainly from vegetable-like ingredients added to hot pots, green vegetables, radishes and other substances that are easy to convert into nitrites during boiling. Meat and fish are also easy to bring nitrites into the process, but the content is low. However, the harm of nitrite is to reach a certain dose, in terms of the current sample test values, consumers do not have to worry too much.Experiment The nitrite content of the soup pot super spicy potexperimental samples: buy hot pot base materials are made into a soup pot, spicy pot, put in beef and mutton, cabbage, lettuce, mushrooms, fishballs, etc.
10
kinds of dishes pot Experimental location: Beijing, a food safety first-level laboratory a trial process 1
, the experimenters first from the soup pot, spicy pot, respectively,
40ml
of hot pot soup into the sampling bottle, as a
0
minute solution samples for inspection. Then put the dishes into the pot to cook, soup pot to vegetables-based, spicy pot to meat, fishballs-based. After the soup pot boils, select
15
minutes,
30
minutes,
45
minutes,
60
minutes,
90
minutes as the time node, each time from the soup and spicy pot to absorb
40ml
of hot pot soup. In addition, in order to prevent the hot pot from boiling dry, but also to simulate the reality, after the hot pot cooked to
60
minutes, the experimenters in the hot pot to add water, continue sampling testing.2
, the collection of
12,
hot pot soups were filtered with filter paper, in the resulting solution in turn added experimental reagents. At this time, the solution in the color tube is transparent, and some will show different colors, from light pink to fuchsia. The experimenter pointed out that the colorless transparent solution indicates that there are no nitrites in it, and the darker the color, the higher the nitrite content in the soup. Finally, the experimenters used ultraviolet terolight meters for final data detection.results 1
, vegetable-based soup pot in
15
minutes, no nitrite detected, cooked to
30
minutes, the pot soup nitrite began to rise,

minutes at
45
and cooked to
60
minutes, nitrite soared to
172.68 mg/kg
, reaching its highest level. However, this follow-up water is cooked again, and by
90
minutes, the nitrite in the soup has dropped to
0.67 mg/kg
.2
, fish meat-based spicy red oil pan can detect trace amounts of nitrite at the beginning, but the content is not high. At
inflection point in
minutes at
30, nitrite has a highest value, but only
4.67 mg/kg
. Continue cooking, and nitrites begin to decline.Transic Analysis The head of the laboratory pointed out that in
1
hours, the nitrite content of the soup pot increased with the extension of cooking time, very obvious, but only after the subsequent renewal of water content decreased. The soup pan is at an inflection point of
60
minutes, while the red oil base itself contains oil, so the inflection point occurs earlier and appears at
30
minutes.why is the soup pot higher than the nitrite content of the spicy pot? The person in charge of the introduction, clear soup and spicy red oil is still different. Spicy red oil substrate oil content is high, and oxygen reaction to produce hydrogen peroxide, hydrogen peroxide nitrite oxidation to nitrate, so nitrite content is reduced, and the start of the reduction time than the soup bottom began to reduce the time is shorter.nitrites in the soup pot increased, but in fact the nitrites in the dish gradually dissolved. After a period of time, there will be oil in the hot pot, oil is oxidized, the resulting hydrogen peroxide nitrite oxide, nitrite is gradually reduced.Experts say drinking a small amount of hot pot soup will not be acute poisoning Zhu Yi, an associate professor at the School of Food Science and Nutrition Engineering of The Chinese Agricultural University, said that the longer the soup hot pot is cooked, the more nitrites it is, because it is constantly dissolved into the soup, and processed products such as ham intestines and bacon, there will also be nitrites. Winter vegetables after buying a higher temperature, storage time is longer, nitrite content will be higher and higher.Zhu Yi said that nitrites mainly bring acute toxicity, when reaching
200mg
or more is likely to be acute poisoning, let people lose the body's hemoglobin oxygen transmission capacity, resulting in tissue hypoxia.However, even if the highest
172.68 mg/kg
value measured in the current experiment is calculated, at least two or three pounds of hot pot soup is possible to reach the amount of poisoning, in general, people drink the amount of soup will not occur acute poisoning. In addition, usually consumers hear nitrites are particularly afraid, is more alert to the indirect harm of nitrites, nitrites eat into the stomach, under the action of stomach acid and protein decomposition products react to produce nitrosamines, nitrosamines have a clear carcinogenic effect, which is more worrying. But eating more vitamin
C
-rich fruits can help remove nitrites, and the harm is a certain amount, so don't worry too much and get too tangled. Zhu Yi suggested that consumers who particularly like to drink hot pot soup, should be in front of the vegetables, hot pot soup boiled, the soup out to drink, after the best do not drink. At the same time, consumers can eat more fresh fruit when eating hot pot.