三种蔬菜浸提液对酱菜中亚硝酸盐清除作用的比较研究  

Comparative study on elimination effect of three vegetable extracts to nitrite in preserved vegetables

作　　者：杨伟平[1] 王育娜[1] 张娟[1] 

机构地区：[1]洛阳师范学院生命科学系,河南洛阳471022

出　　处：《食品工业科技》2012年第8期125-127,共3页Science and Technology of Food Industry

摘　　要：采用盐酸萘乙二胺分光光度法测定了大蒜、大葱、洋葱三种蔬菜浸提液在同等条件下对酱菜中亚硝酸盐的清除率。实验结果表明:三种蔬菜浸提液均能有效地清除酱菜中的亚硝酸盐,清除率依次为大蒜(75.09%)>大葱(62.48%)>洋葱(56.41%)。与大葱、洋葱相比,大蒜对酱菜中亚硝酸盐的清除率差异达极显著水平(P<0.01),大葱与洋葱差异达显著水平(P<0.05)。The elimination rates of three vegetable extracts to nitrite were determined by using N-（ 1-naphthyb- ethylenediamine dihydrochloride spectrophotometric method. The experiment results showed that the three vegetable extracts had higher scavenge to nitrite in preserved vegetables, followed by garlic （75.09%） 〉 scallion （62.48%） 〉 onion （55.41%）.The elimination rate of garlic to nitrite in preserved vegetables showed extremely significant difference（P 〈0.01）compared with scallion and onion.The elimination rate of scallion and onion to nitrite in preserved vegetables showed significant difference（P 〈0.05）.

关 键 词：大蒜 大葱 洋葱 亚硝酸盐 清除率 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]