常见果蔬清除亚硝酸盐能力的研究

Study on the Nitrite Clearance of Common Fruits and Vegetables

采用分光光度法,测定果蔬汁对亚硝酸盐的清除率。结果表明:所选用的果蔬均有清除亚硝酸盐的作用;单一蔬菜汁100%浓度时,亚硝酸盐清除率由高到低依次为番茄>生姜>黄瓜>胡萝卜;取清除率前三的蔬菜汁相互混合,番茄和生姜混合汁的清除率为92.01%,番茄和黄瓜混合汁的清除率为81.40%,生姜和黄瓜混合汁的清除率为80.14%,番茄、生姜和黄瓜混合汁的清除率为83.59%;单一水果汁100%浓度时,亚硝酸盐清除率由高到低依次为柚子>菠萝>草莓>油桃;所选用的蔬菜汁和水果汁的亚硝酸盐清除率均随浓度升高而增大。

In this experiment, the nitrite clearance of fruit and vegetable juices was determined through spectrophotometry. The results showed that all selected fruits and vegetables had nitrite scavenging ability. The nitrite scavenging rate of single vegetable juice was tomato, ginger, cucumber and carrots from high to low. Three vegetable juices which had better clearance were mixed with each other, then the clearance of tomato and ginger mixed juice was 92.01%, the result of cucumber and tomato mixed juice was 81.40%, and the number of ginger and cucumber juice was 80.14%, at last the value of tomato, ginger and cucumber mixed juice was 83.59%. The nitrite scavenging rate of single fruit juice was grapefruit, strawberry, pineapple and nectarine from high to low. The nitrite clearance of selected vegetable and fruit juices was lower with the lower concentration.