不同浸泡方式对芹菜中硝酸盐去除率的比较  

Comparison the nitrate removal rate in celery during different soaked solutions

作　　者：张庆乐[1] 王浩[2] 张丽青[1] 张文平[1] 唐心强[1] 

机构地区：[1]泰山医学院化学与化学工程学院,山东泰安271016 [2]泰山医学院药学院,山东泰安271016

出　　处：《中国调味品》2009年第6期47-49,共3页China Condiment

摘　　要：目的:比较不同浸泡液对芹菜中硝酸盐的去除效果,确定最佳的浸泡液和浸泡条件。方法:用紫外分光光度法测定了在不同的温度、浓度、时间、浸泡液等条件下对芹菜中硝酸盐的去除率。结果:H2O2溶液对芹菜中硝酸盐的去除率明显高于自来水和洗洁精,且在温度为30℃时,用浓度为0.01 mol/L的H2O2溶液浸泡50 min,去除率可达71.9%,效果最好。结论:利用H2O2做浸泡液对芹菜进行浸泡处理,不仅要考虑硝酸盐的去除率,同时要考虑营养成分的损失,其最佳浸泡方式的确定有待于进一步研究。Objection： The effect on the changes of nitrate content in celery soaked by different kinds of solution was studied. Method： Using Ultraviolet spectrophotometric method, this paper discusses the nitrate removing rate of celery during the different temperature, time, concentration and kinds of soak liquid. Results： The results indicated the temperature is 30℃, the concentration of hydrogen peroxide 50 min. Furthermore, hydrogen peroxide is superior to tap best removing rate is derived in the is 0.01 mol/L and the soaked time is water and washing agent for nitrate removing rate. Conclusions： Taking both the missing of other nutritional elements and nitrate, we can derive the best soaking condition.

关 键 词：芹菜 H2O2 硝酸盐 洗洁精 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]