摘要
对大葱液消除蔬菜中亚硝酸盐的作用进行了实验研究。结果表明,大葱液对蔬菜中的亚硝酸盐有一定的消除作用。当莴苣汁和大葱清液体积比为1∶2、反应时间为5 min、反应温度为50℃时,大葱液对莴苣中的亚硝酸盐的消除作用最好。
The effect of scallion juice eliminating the nitrites in vegetable was studied in this paper. The results indicates that the effect of scallion juice eliminating the nitrites is certain, when the volume ratio of lettuce to scallion is 1 ： 2, the reacting time of scallion juice was 5 minutes, and the temperature is 50℃, the eliminating rate of nitrite was highest.
出处
《微量元素与健康研究》
CAS
2007年第2期33-34,共2页
Studies of Trace Elements and Health
关键词
大葱
蔬菜
亚硝酸盐
消除
scallion juice
vegetable
nitrite
eliminating rate
