摘要
用盐酸萘乙二胺比色法和紫外分光光度法分别测定潮州5种酱腌菜在不同条件下的硝酸盐和亚硝酸盐的含量，回收率依次为98％-109％，96％-110％；RSD：0．0198％-0．177％，0．027％-0．041％。结果表明：酱腌菜经过一段时间的腌制后，随储存室温的升高，亚硝酸盐的含量呈升高的趋势，同时室温暴露在空气中并且没有腌制液存在时酱腌菜中亚硝酸盐含量变得很高。
The contents of nitrate and nitrite in five kinds of Pickles and Sauerkrauts in Chaozhou were determined by the hydrochloric acid ethylene diamine colorimetric method and the ultraviolet spectrophotometric method. The results showed that, along with the increase of storage temperature, the contents of nitrate in the pickles and sauerkrauts rose. And the contents of nitrate in the pickles and sauerkrauts, which exposed in the air at room temperature, were found to sharply increase.
出处
《现代食品科技》
EI
CAS
2007年第7期86-88,共3页
Modern Food Science and Technology
关键词
酱腌菜
亚硝酸盐
硝酸盐
测定
pickles and sauerkrauts
nitrate
nitrite
determination
