摘要
目的:对维生素C消除肉制品中亚硝酸盐的作用进行了实验研究。方法:用浓度为10 mg/m l维生素C,加入不同的量,分别对纯水相的亚硝酸盐标准品和肉制品的亚硝酸盐做了消除率测定。结果:实验表明,维生素C对纯水相和肉制品中的亚硝酸盐有不同的消除作用,纯水相的消除率比肉制品的消除率高。结论:维生素C对亚硝酸盐有阻断作用,在食用含有亚硝酸盐的食品时,适当摄入维生素C可预防癌症的发生。
Objective：Vitamin C to eliminate the role of nitrite in meat products were studied. Methods：With the concentration of 10 mg/L of vitamin C to join a different amount, respectively, the water of the nitrite standard of nitrite and meat products to the rate of elimination. Results：The experiments show that vitamin C has diffevent voles elimination of nitrite in water or meat products,the elimination for water is higher than that for meat products. Conclusion：Vitamin C is a block of nitrite. When using the food which contains nitrite, proper intake of Vitamin C may prevent cancer occurrence.
出处
《中国卫生检验杂志》
CAS
2008年第11期2264-2265,2271,共3页
Chinese Journal of Health Laboratory Technology
