清洗浸泡对虾皮亚硝酸盐含量的影响  

Influence of soaking and cleaning on nitrite content of dried small shrimps

作　　者：蔡奋[1] 吕鸿鑫[1] 邹立芬[1] 彭锦强[1] 卢晓翠[1] 万成松[1] 郑莉[1] 

机构地区：[1]南方医科大学公共卫生与热带医学学院,广东省广州市510515

出　　处：《职业与健康》2012年第8期956-958,共3页Occupation and Health

基　　金：全国教育科学"十一五"规划2008年度教育部重点课题分题(项目编号:DIA080104-8)

摘　　要：目的了解不同清洗方式对虾皮中亚硝酸盐含量的影响。方法采用国标GB/5009.33-2010分光光度法,检测用去离子水和自来水清洗浸泡不同时间后虾皮中亚硝酸盐的含量。结果用去离子水及自来水浸泡虾皮0～30 min,随着浸泡时间的延长,均可使虾皮中亚硝酸盐含量显著降低(P<0.01),之后浸泡40～90 min虽均可使亚硝酸盐含量有所波动,但相邻2组间差异亦无统计学意义。结论为了尽量减低虾皮中亚硝酸盐的含量,在烹饪之前最好应先浸泡再清洗,推荐浸泡30 min,再清洗2遍。[Objective]To study the influence of different cleaning methods on nitrite content of dried small shrimps.[Methods]Spectrophotometry（GB/5009.33-2010） was applied to detect the nitrite content of dried small shrimps that were soaked and cleaned by deionized water and tap water respectively in different time.[Results]When the dried small shrimps were soaked by deionized water and tap water between 0-30 minutes,the nitrite content reduced significantly with the increasing of soaking duration（P0.01）.Although the nitrite content had changed when the soaking duration extended to 40-90 minutes,there was no significant difference between two groups.[Conclusion]In order to reduce the nitrite content of dried small shrimps,it is suggested to soak for 30 minutes and clean twice before cooking.

关 键 词：虾皮 亚硝酸盐 清洗浸泡 去离子水 自来水 

分 类 号：R115[医药卫生—公共卫生与预防医学]