大蒜清除亚硝酸盐作用的研究

Study on removal effect of garlic on nitrite in food

对大蒜清除亚硝酸盐的作用进行了一系列的试验研究,考察了反应时间、浸提温度、pH值及提取液浓度等条件对清除率的影响,并通过正交试验确定影响其清除亚硝酸盐的最佳条件。

In this paper, the effect of garlic to remove nitrite was studied in a series of experiments, The affecting factors of removal rate （i,e, temperature, reaction time, value of pH, the concentration of garlic solutions etc） were studied. The optimal parameters are determined.