摘要
[目的]为了消除人们对木耳是否含有硝酸盐和亚硝酸盐的疑虑。[方法]采用重氮偶合分光光度法测定了其硝酸盐、亚硝酸盐含量和不同加工、贮存条件下的变化。[结果]鲜木耳硝酸盐含量为118.54mg/kg,比一级标准低226mg/kg;亚硝酸含量为2.54mg/kg,比限量要低37mg/kg。[结论]从硝酸盐、亚硝酸盐含量角度看,木耳的安全系数很高,可以放心食用。水煮后硝酸盐含量升高,但仍在安全值内;亚硝酸盐含量降低,降低幅度盐水较小。贮存期间硝酸盐、亚硝酸盐含量均降低。
[ Objective ] In order to eliminate the suspicions of people on auricularia auricula whether to contain nitrate and subnitrate. [ Methods ] Used diazo coincidence colorimetric analysis to test the contents of nitrate and subnitrate on auricularia auricula, and changes in different process and store conditions. [Results] The content of nitrate on fresh aurieularia auricular was 118.54 mg/kg . It was 226mg/kg below standard of vegetables. The content of subnitrate on auricularia auricular was 2.54mg/kg. It was 37mg/kg below limitation of vegetables. [Conclusion] From the content of nitrate and subnitrate, safety coefficient of auricularia auricula is at high level. The content of nitrate goes up after being boiled, but it is safe yet. The content of subnitrate reduces after being boiled. Contents of nitrate and subniLrate both reduce by keeping in storage.
出处
《现代预防医学》
CAS
北大核心
2008年第17期3286-3287,共2页
Modern Preventive Medicine
基金
山西省高校科技研究开发项目(200611043)
关键词
木耳
硝酸盐
亚硝酸盐
加工
贮存
含量
Auricularia auricula
Nitrate
Subnitrate
Process
Store
Content
