摘要
目的:了解大理产白皮瓣蒜和紫皮瓣蒜提取液对腌制品中亚硝酸盐的清除作用。方法:采用国标盐酸萘乙二胺比色法测定亚硝酸盐的含量及大蒜对亚硝酸盐的清除率。分别检测了提取温度、反应时间、提取液量、pH值等4个因素对亚硝酸盐清除率的影响,通过正交试验摸索大蒜提取液对亚硝酸盐清除效果的最佳条件。结果:紫皮瓣蒜提取液在60℃、35 mL提取液、pH5.0反应液中反应20 min时清除率最大;白皮瓣蒜提取液在80℃、15 mL提取液、pH5.0反应液中反应15 min时清除率最大。在以上最佳清除条件下,对腊肉、火腿、酸腌菜、腌辣椒、萝卜干等五个样品分别用白皮、紫皮瓣蒜提取液处理后亚硝酸盐清除率平均值分别为91.9%、71.1%。结论:大蒜对腌制品中亚硝酸盐的清除效果显著。
Objective： To study the nitrite scavenging effect of the Dali white garlic and purple garlic extracts on salted products.Methods： The content of nitrite and the clearance rate of garlic to nitrite were determined by GB hydrochloride naphthylethylenediamine method.The influence factors（extraction temperature and time,extract content,pH solutions） of nitrite clearance rate were investigated.The optimum condition was determined with orthogonal test.Results： At 60 ℃ water bath,35 mL dosage,pH5.0,and 20 min treatment duration,there was maximum clearance rate of purple garlic extract;and the maximum clearance rate of white garlic extract was at 80 ℃ water bath,15 mL dosage,pH5.0,and 15 min treatment.With the above optimum clearance conditions,the average nitrite clearance rates of white and purple garlic extracts treatments in bacon,ham,sauerkraut,pickled pepper and pickle radish are 91.9% and 71.1% respectively.Conclusion： The nitrite scavenging effect of garlic in salted products was remarkable.
出处
《大理学院学报（综合版）》
CAS
2011年第12期47-50,81,共5页
Journal of Dali University
基金
大理学院大学生科研基金资助项目(KYSX2010-106)
关键词
腌制品
亚硝酸盐
清除作用
大蒜提取液
salted product
nitrite
scavenging effect
garlic extracts
