摘要
利用溶液中的亚硝酸盐含量与其吸光度成正比的关系,采用盐酸萘乙二胺分光光度法,分别测定了芹菜、胡萝卜、油菜、西葫芦、西红柿、黄瓜六种蔬菜未加大蒜浸提液时以及添加后的亚硝酸盐含量,得出大蒜浸提液对六种蔬菜中所含的亚硝酸盐的清除率。研究了影响大蒜浸提液清除亚硝酸盐的几种因素:大蒜浸提液与亚硝酸盐的反应温度、反应时间、反应介质的pH值和反应时大蒜浸提液的用量。结果表明:物料比为1∶2的大蒜浸提液在80℃水浴下处理10min,反应液pH为4.0时对亚硝酸盐的清除率最大。将研究结果用于蔬菜中亚硝酸盐的清除,效果比较明显。
In this paper,the relationship of directly proportional between the nitrite content with its absorbance in the solution is used,the content of nitrite that before adding garlic extracts and the content of nitrite that after adding garlic extracts in six different kinds of vegetables,such as celery, carrot, rape, zucchini, tomatoes, cucumber, they are both determined respectively by spectrophotometry with N-（1-naphthy1 ）-ethylenediamine dihydrochloride,it is concluded that the clearance of garlic extracts to nitrite in six different kinds of vegetables and several kinds of factors that influence the clearance of garlic extracts to nitrite.It is mainly the reaction temperature,the reaction time,the reaction medium pH and the amount of garlic extracts when the reaction is progressing.The results show that the optimal conditions are that the ratio of material to garlic extracts is 1∶2,the garlic extracts is treated in 80 ℃ of water bath for 10 min,the pH of reaction liquid is 4 .0 ,and good performance is observed in the removal of nitrite in vegetables when this method is used.
出处
《中国调味品》
CAS
北大核心
2015年第1期36-39,共4页
China Condiment
关键词
大蒜
亚硝酸盐
清除率
garlic
nitrite
clearance rate
