摘要
目的了解不同包装的咸菜中亚硝酸盐的含量情况。方法采用国家标准检验方法对三种不同包装的咸菜16个品种166份样品中NO2-进行检测。结果散装咸菜中NO2-含量最高,袋装次之,瓶装最低,三种不同包装咸菜的贮存过程中,袋装、散装咸菜中NO2-含量随贮存时间的延长呈递增趋势。结论改变陈旧的生产工艺,更新落后的卫生意识是降低酱菜中NO2-含量的有效途径。
Objective To understand the content of NO2^- in pickled vegetables with various package. Methods Based on GB standard methods, NO2^- in 166 pickled vegetable samples with 16 kinds of package including were tested. Results The content of NO2^- in bulk was higher than that in bags and the content of NO2^- in bottle was the lowest. During preservation, the content of NO2^- in bulk and in bottle was increasing along with the progress of time. Conclusion Change of the old manufacturing technology and enhancement of hygienic consciousness are of effective ways to reduce the content of NO2^- in pickled vegetables.
出处
《中国热带医学》
CAS
2007年第6期1042-1042,1045,共2页
China Tropical Medicine
