摘要
研究了苦瓜对亚硝酸盐的清除作用,通过单因素和正交实验考察了苦瓜浸提液用量、pH和反应时间对清除率的影响,并比较了新鲜苦瓜与热处理苦瓜清除亚硝酸盐的效果,确定清除亚硝酸盐的最佳条件为:浸提液用量10mL,pH 4.0,反应时间20min,在此条件下,清除率达到最大68.56%;通过对比得到新鲜苦瓜的清除效果比热处理苦瓜提高4%～10%。将研究结果用于腌制食品中亚硝酸盐的清除,作用效果显著。
The nitrite scavenging capacity of of balsam pear was studied. The effects of balsam pear dosage, pH, reaction time on the removal rate of nitrite were investigated by single factor and orthog- onal experiment. The clearance effect of fresh balsam pear and heat-treated balsam pear were com- pared. The best conditions of the removal rate of nitrite were as follows., the dosage of balsam pear extracting solution 10 mL ,pH 4.0,reaction time 20 rain. In this condition, the removal rate of nitrite reached 68.56~The removal rate of nitrite by fresh balsam pear was higher 4%-10% than heat- treated balsam pear. Under those optimized conditions, the nitrite in pickled foods could be obviously eliminated.
出处
《中国调味品》
CAS
北大核心
2012年第10期34-37,共4页
China Condiment
关键词
苦瓜
亚硝酸钠
清除率
nitrite balsam pear clearance rate
作者简介
刘辉（1979-），男，河北滦县人，硕士，讲师，主要从事环境分析的研究。
