摘要
目的:观察大理市售酸腌菜中亚硝酸盐随时间变化规律以及维生素C对亚硝酸盐含量的影响。方法:利用分光光度法测定加入不同浓度维生素C的酸腌菜中亚硝酸盐含量。结果:大理市售酸腌菜中亚硝酸盐含量第4天达到高峰(0.888 mg/kg),之后逐渐下降。加入100 mg维生素C时,亚硝酸盐的含量从0.888 mg/kg降至0.241 mg/kg,降低73%。结论:应选择腌制4 d以上的酸腌菜,或与维生素C同时食用,确保食品的安全。
Objective： To determine the variation rules over time of nitrite in sauerkraut in Dali market and the effects of vitamin C on nitrite content. Methods： To determine different elimination rate of nitrite in different concentration of vitamin C of sauerkraut by spectrophotometry. Results： The nitrite content of sauerkraut in Dali market peaked on the fourth day in the process of pickling, which is 0.888 mg/kg, and then decreased. When adding vitamin C of 100 mg, nitrite content decreased from 0.888 mg/kg to 0.241 mg/kg, and the elimination rate was 73%. Conclusion： Sauerkraut having pickled for more than four days should be selected or eaten with vitamin C at the same time to ensure food safety.
出处
《大理学院学报（综合版）》
CAS
2015年第10期68-70,共3页
Journal of Dali University
基金
大理学院大学生科研基金资助项目(KYSX2013008)
