摘要
采用紫外——可见分光光度法测定了壳聚糖对火腿肠和生菜中亚硝酸盐的清除率,考察了影响壳聚糖清除亚硝酸盐的因素,最终分别确定了壳聚糖对火腿肠中亚硝酸盐的最好消除率的条件:壳聚糖用量在0.08mg/mL,浸提温度为45℃,浸提时间为40min,消除率为79.24%。利用壳聚糖的消除作用,消除了生菜中亚硝酸盐,其最佳条件为:壳聚糖使用浓度为0.08mg/mL,浸提温度为40℃,浸提时间为30min,消除率为69.18%。并对消除效果的差别做了初步的分析,为壳聚糖用于食品中亚硝酸盐的消除提供一定的理论基础。
Measuring the effect of chitosan on eliminating rate of nitrate in ham sausage and lettuce through UV-Vis spectrophotometry, this paper investigated the impact factors of chitosan on eliminating nitrate and finally confirmed the conditions of the best eliminating rate of nitrate in ham sausage, that is, the eliminating rate reached to 79.24% with the dosage of chitosan at 0.08mg/m L, extraction temperature at 45℃ and soaking time lasted for 40 minutes. Eliminating nitrate of lettuce through elimination process of chitosan and the optimum condition was the eliminating rate reached to 69.18% with the dosage of chitosan at 0.08mg/m L, extraction temperature at 40℃ and soaking time lasted for 30 minutes. This paper made an elementary analysis on the differences of eliminating effect and provided some theoretical basis to the use of chitosan on eliminating nitrate in food.
出处
《黑龙江科学》
2015年第18期16-17,39,共3页
Heilongjiang Science
基金
吉林省教育厅"十二五"科学技术研究项目(432号)
