Abstract:By simulating the processing methods of frozen vegetables in people's daily life，the regularity of the nitrite content change in frozen vegetable was studied.It provided scientific guidance for people to reduce the nitrite content in vegetables rational storage，processing and consumption.The nitrite content was studied in celery，kohlrabi，crystal white radish and Chinese cabbage which were added salt with 0.016 g/g，and stored under low 1 ℃temperature conditions for 30 d.Results showed that the nitrite content of celery was 0.474 mg/kg-1.193 mg/kg、kohlan was 0.494 mg/kg-0.82 mg/kg、radish was 0.489 mg/kg-1.057 mg/kg、chinese cabbage was 0.523 mg/kg-0.496 mg/kg，and the growth rate of the nitrite content increased with the time increasing，and then reduced to a satble state.The recovery rate of the experiment was 93%which indicates that the accuracy of the experimental method was high，the relative standard deviation（RSD）was 0.597 % ，far less than 2 %.These showed that the precision test results of the instrument could fully meet the requirements of the test precision.According to the limit of GB 2762-2017，the content of nitrite in vegetable food is not more than 20 mg/kg，and its consumption does not affect the health of human body.