Method for reducing cadmium content in leafy vegetables

The invention belongs to the field of vegetable cadmium reduction, and particularly relates to a method for reducing the content of cadmium in leafy vegetables. In order to solve the specific loss caused by the loss of edible value of vegetables with excessive cadmium, the invention provides a method for reducing the content of cadmium in leafy vegetables, which is simple to operate and short in consumed time. The method mainly aims at leaf vegetables with the cadmium content of 0.2 mg/kg-0. 5 mg/kg, and the leaf vegetables comprise Chinese cabbages and green leaf vegetables. The invention discloses a method for reducing the cadmium content in leafy vegetables. The method comprises the following steps: S1, preparing equilibrium liquid; s2, pectinase and cellulase are added into the equilibrium liquid to form cell wall enzymatic hydrolysate, and the PH is adjusted; s3, the leaf vegetables with the cadmium content ranging from 0.2 mg/kg to 0.5 mg/kg are selected out; s4, soaking the selected leaf vegetables in