食盐水浸泡法去除对虾干中亚硝酸盐的实验研究  

Study on elimination of nitrite in dried prawns with saline immersion method

作　　者：潘华英[1] 张建云[1] 丁建强[2] 

机构地区：[1]苏州卫生职业技术学院,江苏苏州215009 [2]苏州大学应用技术学院,江苏苏州215325

出　　处：《中国食品卫生杂志》2012年第6期533-536,共4页Chinese Journal of Food Hygiene

基　　金：苏州卫生职业技术学院科研课题(szwzy201115)

摘　　要：目的建立食盐水浸泡处理去除海产品(对虾干)中亚硝酸盐的最佳方案。方法采用分光光度法测定亚硝酸盐含量,通过正交试验法研究浸泡盐水的质量浓度、用量、温度和时间与去除亚硝酸盐效果的影响关系。结果每10 g对虾干加入100 ml质量浓度为9 g/L的生理盐水,在常温或低温下浸泡20 min对去除其亚硝酸盐有较好的效果。结论食盐水浸泡处理能有效去除对虾干中亚硝酸盐,其中食盐水质量浓度和用量是影响去除亚硝酸盐的主要因素。Objective Developing an optimized method to remove nitrite in marine products （dried prawns） by saline immersion treatment. Methods After the determination of nitrite content by spectrophotometrlc, the effect of nitrite reduction was studied through orthogonal testing method, and factors including concentration, amount, temperature and immersion time of saline were tested. Results The optimized condition for nitrite reduction is 10.00 g of dried prawns in 100 ml of 0. 9 g/L saline, 20 min immersion at room temperature or below. Conclusion The experiment indicated that saline immersion treatment was effective for nitrite reduction, the concentration and amount of saline were the primary factors.

关 键 词：海产品 亚硝酸盐 正交试验 食盐水浸泡处理 

分 类 号：R155.5[医药卫生—营养与食品卫生学] TS254.7[医药卫生—公共卫生与预防医学]