摘要
以焯水香椿芽、新鲜香椿芽为试验材料,用盐酸萘乙二胺分光光度法测定不同储藏温度条件下香椿芽中亚硝酸盐含量。结果表明,香椿芽用开水焯过后其亚硝酸盐含量大幅降低,且腌渍8d后,亚硝酸盐含量逐渐降低并趋于平稳,低温储存有利于亚硝酸盐含量的降低。
Taking the scald and fresh Toona sinensis as test materials,the nitrite content in Toona sinensis under different storage temperature conditions was determined by using naphthalenediamine hydrochloride spectrophotometry.The results showed that the content of nitrite was greatly reduced after the buds were scalded,and the nitrite content gradually decreased and stabilized after pickling for 8 days.The low temperature storage was beneficial to the reduction of nitrite content.
作者
李元亭
窦君霞
李庆
LI Yuan-ting;DOU Jun-xia;LI Qing(Shandong Taishan Vocational and Technical College,Taian Shandong 271000)
出处
《现代农业科技》
2019年第20期225-225,228,共2页
Modern Agricultural Science and Technology
关键词
香椿芽
焯水
储藏温度
亚硝酸盐
盐酸萘乙二胺分光光度法
Toona sinensis
scald
storage temperature
nitrite
naphthylamine hydrochloride spectrophotometry
作者简介
李元亭(1965-),男,山东莱芜人,副教授,从事化学及食品分析与检验教学和研究工作。
