摘要
用分光光度法测定了糯米酒对亚硝酸盐的清除率。在模拟人体胃液条件下,研究了影响糯米酒清除亚硝酸盐的因素,并与抗坏血酸的清除率进行比较。试验表明:最佳清除条件为:离心转速为3 500 r/min、反应时间20 min、发酵时间48 h;5.0 mL糯米酒与10 mg的抗坏血酸对亚硝酸盐的清除率基本相同。
The nitrite clearing rate of rice wine was determined by spectrophotometric methed.In the conditions of imitation of stomach juice,the factors affecting nitrite clearing ability with the rice wine were studied,and the clearing rate of nitrite with rice wine was compared with vitamin C.The results showed that the optimal process parameters were：centrifugal rate 3 500 r/min,optimum reaction time 20 min,fermentation time 48 h,5.0 mL rice wine and 10 mg VC on the nitrite clearing rate was basically the same.
出处
《食品工业》
北大核心
2011年第5期49-51,共3页
The Food Industry
