微波法提取酸菜中硝酸盐及亚硝酸盐工艺研究

Microwave extraction technology of nitrate and nitrite from sauerkraut

以北方传统发酵食品酸菜为原料,利用微波辅助法提取酸菜中的硝酸盐、亚硝酸盐.考察了料液比、提取时间、提取温度对提取酸菜中硝酸盐、亚硝酸盐的影响.实验果表明,在料液比为1∶10,温度为80℃的条件下微波提取5min,测得酸菜中的亚硝酸盐质量比为3.95mg/kg.该方法极大缩短了提取时间,为下一步检测奠定了基础.

Northern traditional fermented food sauerkraut as raw materials,nitrate and nitrite are extracted from sauerkraut by microwave. And the effects of ratio of sample to liquid,extraction time,extraction temperature are studied. The experimental results show that ratio of sample to liquid at 1∶10,microwave extracting at 80 ℃,5 min,measures nitrite content 3.95% in sauerkraut. Compares with other methods,this method greatly reduces the extraction time ,which will lay the foundation for the next detection.