摘要
主要研究了大蒜微波浸提液对亚硝酸盐的清除效果。采用盐酸萘乙二胺分光光度法对影响亚硝酸盐清除率的因素进行了分析。结果表明,微波功率460 W,微波作用时间90 s,大蒜微波浸提液用量3 mL,反应液pH为4.0时对亚硝酸盐的清除率最高,可达到99.26%。将研究结果直接用于肉制品中,对亚硝酸盐的清除效果也非常显著。
The elimination effect of microwave-garlic extract on nitrite was discussed by N-（1-naphthyl）-ethylenediamine dihydrochloride spectrophotometric method in this paper.The results showed that the optimal process parameters were： microwave power was 460 W,microwave-time was 90 s,microwave-garlic extracts amount was 3 mL,the pH value was 4.0,the elimination rate was 99.26 %,was the highest in all results.Under those optimized conditions,the nitrite in meat products could be obviously eliminated.
出处
《食品研究与开发》
CAS
北大核心
2011年第6期46-48,共3页
Food Research and Development
基金
河南工业大学校科研基金资助
关键词
微波
大蒜浸提液
亚硝酸盐
清除率
microwave
garlic extracts
nitrite
elimination rate
