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食品加工与亚硝酸盐生成的关系
引用本文:温宝珠,周理君,杨惠森. 食品加工与亚硝酸盐生成的关系[J]. 青海医学院学报, 1994, 0(1)
作者姓名:温宝珠  周理君  杨惠森
摘    要:
本文以经典方法测定了几种肉、蛋、菜加工制品及其同种属新鲜品中的亚硝酸盐含量,结果表明一般加工制品中的NO含量高于同种鲜品几倍至几十倍。同时发现NO含量与贮存时间及环境温度呈正相关。

关 键 词:亚硝酸盐    分析

RELATIONSHIP OF FOOD PROCESSING AND THE PRODUCING OF NO_2~-
Wen Baozhu et al. RELATIONSHIP OF FOOD PROCESSING AND THE PRODUCING OF NO_2~-[J]. Journal of Qinghai Medical College, 1994, 0(1)
Authors:Wen Baozhu et al
Affiliation:Biochemistry Department of Qinghai Medical College
Abstract:
The paper was based on a classical method of determining the concentration of NO2- in the pickled vegetables,salted meat and eggs and the same kinds of fresh ones. The results showed that the concentration of NO2- in processing foods was high than that in the fresh ones from several times to several ten times,and the concentration of NO2- positively related with the length of storing time and the environrnental temperature.
Keywords:Nitrite  Cancer  Analysis
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