[1]黄占权,冯一兵,穆莹.蔬菜罐头亚硝酸盐测定影响因素研究[J].黑龙江农业科学,2009,(02):129-132.
　HUANGZhan-quau,FENGYi-bing,MU Ying.Study on Factors Influencing the Determination of Nitrite in Canned Vegetable[J].HEILONGJIANG AGRICULTURAL SCIENCES,2009,(02):129-132.
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蔬菜罐头亚硝酸盐测定影响因素研究

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2009年02 页码: 129-132 栏目: 出版日期: 2009-03-10
Title:
Study on Factors Influencing the Determination of Nitrite in Canned Vegetable
文章编号:
1002-2767(2009)02-0129-03
作者:
黄占权; 冯一兵;  穆莹
(东北农业大学食品科学学院, 黑龙江哈尔滨150030)
Author(s):
HUANGZhan-quau; FENGYi-bing; MU Ying
(Food Science College of Northeast Agricultural University ,Harbin ,Heilongjiang 150030)
关键词:
蔬菜罐头; 亚硝酸盐; 测定
Keywords:
vegetable can food; nitrite ; determination
分类号:
X836
文献标志码:
A
摘要:
以酸黄瓜罐头、青豆罐头、蘑菇罐头为研究对象, 以提取时间和提取温度、活性炭粉、显色剂加入顺序、最大吸收波长、酸度、维生素C 为参考因素, 在测定亚硝酸盐国际方法的基础上, 通过试验寻找出测定蔬菜罐头中亚硝酸盐含量的较佳方法。试验发现, 在进行蔬菜罐头样品中亚硝酸盐的提取时, 提取的最佳条件是70℃水浴提取30～ 45 min;样品液中加2 g 活性炭粉, 能有效排除色素和抗坏血酸对亚硝酸盐测定造成的干扰;显色剂先加入2 mL 对氨基苯磺酸溶液, 5 min 后再加入1 mL N-1 萘乙二胺盐酸溶液, 可使显色稳定;在538 nm 处有最大吸收波长
Abstract:
Based on the international method of nitrite determination, taking canned pickled cucumber, canned g reen soybeanand canned mushroom as research objects, and the addition sequence of developers, maximum absorption wavelength, acidity ,treating time and temperature of extraction, vitamin C and activated carbon as reference factors, the study of establishing theoptimal method of determination of nitrite in canned vegetable was conducted.The results showed that the optimal conditionof carrying out nitrite ex traction from canned vegetable sample was in 70℃-water for 30～ 45 min.And the disturbance ofpigment and vitamin C on nitrite determination could be eliminated effectively when 2 g activated carbon was added.Duringdeveloper addition, 2 mL of sulfanilic acid solution and 1 mL of N-1-naphthylethy lenediamine solution after 5 min couldmake the color reaction more stable.The maximum absorption waveleng th was 538 nm.

参考文献/References:

[ 1] 　周文斌.泡菜中亚硝酸盐测定方法研究[ J] .食品科学, 2006(2) :241-243.

[ 2] 　叶兴乾.果品蔬菜加工工艺学[ M] .北京:中国农业大学, 2002.
[ 3] 　韩雅珊.食品化学实验指导[ M] .北京:中国农业大学,1992 :198 .
[ 4] 　凌关庭.食品添加剂手册[ M] .北京:北京化学工业出版社,1989 .
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备注/Memo

第一作者简介:黄占权(1971-), 男, 黑龙江人, 学士,工程师, 从事肉品工艺研究。通讯作者:冯一兵。E-mail:f.yi.bing @163.com 。

更新日期/Last Update: 2016-08-23