摘要
研究了辣椒提取液对亚硝酸盐的清除作用,考察了提取温度、提取液用量、pH和反应时间对清除率的影响。通过单因素和正交试验,确定影响其清除亚硝酸盐的最佳条件为提取温度80℃,提取液用量10mL,pH 4.5,反应时间25min。将研究结果直接用于榨菜中,对亚硝酸钠的清除效果显著。
The clearance capacity of pepper extracting solution to nitrite is studied.The effects of ex-traction temperature,extracting solution dosage,pH and reaction time on the clearance rate of nitrite are investigated.By single factor and orthogonal experiments,the best conditions for clearing nitrite are as follows：extraction temperature of 80 ℃,the dosage of pepper extracting solution of 10 mL, pH 4.5 and reaction time of 25 min.Under such optimum conditions,the nitrite in pickles could be obviously eliminated.
出处
《中国调味品》
CAS
北大核心
2014年第3期34-37,共4页
China Condiment
关键词
辣椒
亚硝酸盐
清除率
pepper
nitrite
clearance rate
