摘要
试验以火腿和大蒜为主要材料,测定大蒜对火腿中亚硝酸盐的清除效果,计算出清除率。分别检测温度、反应时间、大蒜提取液使用量、p H这4个因素对亚硝酸盐清除率的影响,通过响应面试验确定出大蒜提取液对亚硝酸盐清除效果的最佳条件。结果表明,大蒜浸提液对亚硝酸盐的最佳清除条件为:水浴温度90℃,大蒜浸提液用量5m L,反应液中反应15 min, pH 4.2。
The content of nitrite and the clearance rate of garlic to nitrite were determined.The influence factors including extraction temperature and time,extract content,pH solutions of nitrite clearance rate were investigated.The optimum condition was determined with Box-Behnken test.The results showed that 90℃,15 min,pH 4.2 and 5 mL were the best.
作者
郭红珍
解春艳
尚校兰
GUO Hongzhen;XIE Chunyan;SHANG Xiaolan(College of Life Science,Langfang Teachers University,Langfang 065000)
出处
《食品工业》
CAS
北大核心
2019年第6期239-242,共4页
The Food Industry
基金
河北省自然基金青年基金项目(C2017408048)
河北省食药用菌资源高值利用技术创新
河北省科学技术厅支撑计划(18227146)
