樱桃汁消除亚硝酸盐的研究

Study on the Elimination of Nitrite in Cherry Juice

[目的]确定樱桃提取汁对亚硝酸盐的消除效果[方法]以α-萘胺为显色剂,利用紫外可见分光光度计测定樱桃汁对亚硝酸盐的消除率,研究浸提温度、反应时间、樱桃汁用量等影响因素对亚硝酸盐清除率的的影响[结果]当浸提温度为50、70、80、90、100℃时,亚硝酸盐清除率分别为10.6%、22.3%、26.7%、25.5%、9.6%;当樱桃汁与亚硝酸盐反应时间5、8、10、13、15、20 min时,亚硝酸盐清除率分别为20.1%、25.5%、28.3%、28.1%、27.8%、27.5%;当浸提液用量为10、15、20、25、30、35 ml时,亚硝酸盐清除率分别为15.6%、24.7%、26.5%、29.1%、28.8%、29.0%。[结论]以水为提取剂,80℃水浴,物料比1∶2的樱桃提取汁对亚硝酸盐的消除率最大。

[Objective] The effect of the extracted cherry juice on the elimination of nitrite was determined. [Method] The irapaet of the extracted cherry juice on the elimination of nitrite was studied with α-naphthyl amine as chromogenic reagent, which was determined with ultraviolet-visible spectmphotometer. [Results] The rate of nitrite removal was 10.6%, 22.3%, 26.7%, 25.5% and 9.6%, respectively, when the extraction te,npemture was 50, 70, 80, 90 and 100℃; the rate of nitrite removal was 20.1%, 25.5%, 28.3%, 28.1%, 27.8% and 27.5%, respectively, when the reaction time was 5, 8, 10, 13, 15 and 20 rnin; and the rate of nitrite removal was 20.1%, 25.5%, 28.3%, 28.1%, 27.8% and 27.5%, respectively, the rate of nitrite removal was 15.6%, 24.7%, 26.5%, 29.1%, 28.8% and 29.0%, respectively, when the dosage of extmctant was 10, 15, 20, 25, 30 and 35 ml. [Conclusionl The highest elimination rate to nitrite was under the condition： water as extractant; temperature, 80℃ and ratio of material to cherry juice, 1：2.