黔东南侗族传统食品腌鱼中亚硝酸盐含量变化研究

Determination of Nitrate in Dong nationality traditional kipper

腌鱼是贵州黔东南侗族人民的传统食品,是典型的发酵食品,发酵食品中的亚硝酸盐是评价其质量必不可少的指标之一.发酵食品中亚硝酸盐含量与发酵(即腌制)时间长短有关.采用紫外分光光度法测定不同腌制时间的腌鱼中亚硝酸盐含量,经测定结果表明:腌鱼在腌制过程中随着时间的增加亚硝酸盐含量下降.腌制半年的腌鱼,亚硝酸盐含量不符合国家食品卫生标准.腌制一年以后的腌鱼,亚硝酸盐含量符合国家食品卫生标准.

Kipper is a traditional food of Dong people who live in the qiandongnan of guizhou. It is a tipical zyrnolytic Food. The nitrite in the zymolytic food is one of the necessary index to judge food＇s quantity . The content Of nitrite in zymolytic food depends on the time of being fermeted. We use ultraviolet--visible spectrophotometric method to ascertainment the ？ nitrite in different kipper which have different salted time. The result shows that ：during the process of preparing kipper, the concerntration of nitrites decrease as the salting time prolongs. In the kipper which has been salted for half a year, the concertration of nitrites is too much to meet the requirements from the national food quality department. However, when the kipper is salted for more than a year, its concertration of nitrites will meet the standards.