亚硝酸盐一般用于加工肉类食品。
亚硝酸盐和硝酸盐被认为是强力致癌物。
Nitrites and nitrates have long been recognized as potent carcinogens.
详细分析了形成亚硝酸盐积累的原因。
文章提出了食用盐中亚硝酸盐的测定方法。
The analytic methods of nitrite in edible salt were described.
用于俺肉的亚硝酸盐也具有抑菌剂的功能。
Nitrite, which is used in cured meats, also functions as a bacteriostat.
方法用盐酸萘乙二胺法检测样品中的亚硝酸盐。
Methods The nitrite was detected from samples by N-Naphthylethylenediamine Dihydrochloride.
结果在患者的洗胃液及呕吐物中均检出亚硝酸盐。
Results There nitrite was detected from the gastric juice of the poisoning patients.
目的：探讨急性亚硝酸盐中毒的临床特征和防治方法。
Objective: To explore the clinical features, prevention and treatment of the acute nitrite poisoning.
对大白菜在发酵过程中亚硝酸盐的形成规律进行了研究。
In this paper, nitrite change regularity in Chinese cabbage fermentation process was studied.
另外一些污染物例如硝酸盐及亚硝酸盐化肥残留物，也都被清除了。
Pollutants from fertilizer runoff, such as nitrate and nitrite, are also removed.
在厌氧条件下，硝酸盐和亚硝酸盐通过脱硝作用被还原。
Under anaerobic conditions nitrates and nitrites are both reduced by a process called denitrification.
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.
甜菜根包含高浓度的硝酸盐，它可被口腔内细菌转化为亚硝酸盐。
Beet roots contain high concentrations of nitrates, which are converted into nitrites by bacteria in the mouth.
其中腌制食物含盐量太高，又含有大量的亚硝酸盐，易诱发胃癌。
Pickled foods high salt content of which also contains a lot of nitrite, easy to induce gastric cancer.
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.
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.
诸如热狗之类的加工肉类中的硝酸盐和亚硝酸盐才是真正与各种癌症有关的因素。
It's the nitrites and nitrates in processed meats such as hot dogs that are linked with all sorts of cancers.
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.
目的寻找及分析因井水亚硝酸盐污染自来水管网导致中毒暴发事件的原因。
Objective To investigate the cause of a case of toxicity due to the pollution of water strainer by nitrite.
加工的肉类食品这类食物含有一定量的亚硝酸盐，故可能有导致癌症的潜在风险。
Processed meat products (ham sausage, etc. ) these foods contain a certain amount of nitrite , it may lead to cancer of the potential risks.
亚硝酸盐通常是作为防腐剂或颜料或抗菌剂添加于咸肉中，例如熏肉、热狗、火腿。
Nitrites are added to cured meat such as bacon, hot dogs and cured ham as preservative, colour or as anti-bacterial agents.
亚硫酸盐可用于保鲜食物，因此人们通常在干果中加入亚硝酸盐以延长干果的保质期。
Sulfites are used to keep food fresh and are often added to dried fruit to prolong its life.
亚硝酸盐摄入人体后会引起呼吸困难、循环衰竭以及中枢神经系统损害，严重者导致死亡。
The intake of too much nitrite may cause dyspnea, circulatory failure and central lesion. It may be fatal in extreme cases.
其他的一些研究表明，亚硝酸盐消耗与肺功能受损有关，这些研究大部分在动物身上进行。
Other studies, mostly on animals, have shown a link between nitrite consumption and reduced lung function.
试验结果表明：通过高浓度游离氨对硝化菌选择性抑制所获得的亚硝酸盐积累是不稳定的；
The experimental results showed that the nitrite accumulation obtained from selective inhibition of high concentration free ammonia to nitrifier was unstable.
另外，很多油炸食物为了防腐和显色的需要加入亚硝酸盐，过量食用，也会有致癌的可能。
In addition, many deep-fried food preservative and color to the need for joining forces nitrates, excessive consumption, may also be carcinogenic.
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.
结果发现，亚硝酸盐的出现期主要集中在发酵前期，随发酵液酸度的增加亚硝酸盐逐渐消失。
Results showed that nitrite formation appeared mainly in the initial stage of fermentation, and nitrite disappeared gradually with the decrease of pH value.
结果发现，亚硝酸盐的出现期主要集中在发酵前期，随发酵液酸度的增加亚硝酸盐逐渐消失。
Results showed that nitrite formation appeared mainly in the initial stage of fermentation, and nitrite disappeared gradually with the decrease of pH value.
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