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| 根菜类腌制过程中亚硝酸盐含量变化规律研究 | |
| 引用本文： | 王冬芬,李道敏,于利红. 根菜类腌制过程中亚硝酸盐含量变化规律研究[J]. 河南预防医学杂志, 2013, 24(1): 3-4 |
| 作者姓名： | 王冬芬 李道敏 于利红 |
| 作者单位： | 1. 洛阳市涧西区疾病预防控制中心,河南洛阳,471003 2. 河南科技大学,河南洛阳,471003 |
| 摘 要： | 目的研究根类蔬菜在腌制过程中亚硝酸盐含量的变化规律。方法本试验以白萝卜等3种根菜为原料,采用家庭腌制法,应用(GB5009.33-2010)盐酸萘乙二胺比色法对其腌制过程中亚硝酸盐含量进行检测。结果根类蔬菜在腌制的第12 d左右出现亚硝酸盐含量达2.815 mg/kg的峰值,之后缓慢下降,在第20 d达到稳定值。结论本次研究确定了腌制根菜的最佳食用时间,为人们合理安全食用提供依据,避免由此造成的疾病和损失。 |
| 关 键 词： | 亚硝酸盐 腌制根菜 峰值 分光光度法 |
The study of root vegetables nitrite content in the pickling process variation regularity |
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| WANG Dong-fen,LI Dao-min,YU Li-hong. The study of root vegetables nitrite content in the pickling process variation regularity[J]. Henan Journal of Preventive Medicine, 2013, 24(1): 3-4 | |
| Authors: | WANG Dong-fen LI Dao-min YU Li-hong |
| Affiliation: | 1.Jianxi Center for Disease Control and prevention, Luoyang 471003,China;2. Henan University of Science and Technology,Henan Luoyang 471003,China. |
| Abstract: | Objective To study the root vegetables in the salting process of nitrite content change rule.Methods The test to radish three root vegetables as the raw material,using family salting method,(GB5009.33-2010) application of naphthyl ethylenediamine colorimetric method for the content of nitrite in pickled process detection.Results The root vegetables(potatoes except) in curing twelfth days appear nitrite content up to 2.815 mg/kg Nitrite-peak,then decreased slowly,in the twentieth day reaches a steady value.Conclusion This study determined the pickling root vegetables the best food,for people to provide the basis of reasonable safe to eat,to avoid causing disease and loss of. |
| Keywords: | Nitrite pickling root vegetables peak Spectrophotometric method |
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