食品加工与亚硝酸盐生成的关系

RELATIONSHIP OF FOOD PROCESSING AND THE PRODUCING OF NO_2^-

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。

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.