目的比较不同浸洗方法对白菜中甲醛的去除效果。方法模拟用甲醛喷洒白菜,用清水、淡盐水、淘米水分别浸泡5、10、20、30 min后洗涤,乙酰丙酮法测定甲醛含量。结果 3种清洗方法白菜中甲醛残留量差异无统计学意义,不同浸泡时间白菜中甲醛残留有差异,甲醛的平均去除率分别为36.7%、40.4%、40.8%和41.7%。结论 3种清洗方法均可降低白菜中甲醛含量,但不能彻底清除甲醛。 Objective To compare the effects of different immersion methods on formaldehyde removal in Chinese cabbage. Methods The cabbage was sprayed with formaldehyde and washed with water, salt water and tap water for 5, 10, 20 and 30 min respectively. The content of formaldehyde was determined by acetylacetone method. Results There was no significant difference in the formaldehyde residues in cabbage among the three methods. The formaldehyde residues in cabbage were different at different soaking time. The average removal rates of formaldehyde were 36.7%, 40.4%, 40.8% and 41.7% respectively. Conclusion All three kinds of cleaning methods can reduce the content of formaldehyde in cabbage, but can not completely remove the formaldehyde.