摘要
以邻苯二胺紫外分光光度法对市售火腿肠中亚硝酸盐含量进行了测定,测定结果表明:在火腿肠中亚硝酸盐的含量随温度的升高而升高;随食用方法的不同其含量发生变化;随储存时间的延长而增加,并对其亚硝酸盐含量变化的原因进行了分析讨论。
The nitrite＇s content of the market sausages is determined using the neighboring phenyl diamante ultraviolet spectrophotometer method. The result is showed： the nitrite＇s content of sausages is increased with temperature rising, changed with method of eating, and increased with the extension of storage time . The reason of change is analysed.
出处
《浙江化工》
CAS
2011年第8期29-32,共4页
Zhejiang Chemical Industry
关键词
火腿肠
亚硝酸盐
温度
紫外分光光度法
sausages
nitrite
temperature
ultraviolet spectrophotometer
