燕窝中亚硝酸盐的含量分析与探讨  

Analysis and Explore of the Nitrite Content in Cubilose

作　　者：赵琴[1] 孙颖宜[1] 刘丁[1] 薛峰[1] 曹扬[1] 

机构地区：[1]上海市质量监督检验技术研究院/国家食品质量监督检验中心,上海200233

出　　处：《食品工业》2013年第1期128-131,共4页The Food Industry

摘　　要：采用分光光度法测定了3种类型燕窝:即食燕窝(燕窝罐头)、白燕以及血燕的亚硝酸盐含量。通过浸泡时间的不同,比较亚硝酸盐含量的变化。结果表明:即食燕窝(燕窝罐头)、白燕以及血燕的亚硝酸盐含量明显不同,从高到低依次为血燕、白燕、即食燕窝(燕窝罐头)。经过浸泡处理后的样品,其亚硝酸盐含量随时间不断降低,在4 h后,下降率可达90%以上。因此,建议消费者在食用燕窝使可采取浸泡并适当洗涤,以降低亚硝酸盐含量,安全食用。Adopt spectrophotometric method to determine the nitrite content in 3 kinds of cubilose： instant cubilose （canned cubilose）, white cubilose and red-blood cubilose. Soak them into different timeline to compare the change of the nitrite content. The result shows： the nitrite content of instant cubilose （canned cubilose）, white cubilose and red-blood cubilose is apparently different, ranking them from high to level should be red-blood cubilose, white cubilose and instant cubilose （canned cubilose）. After soaking the samples, the nitrite content dropping with the time flows, and after 4 h, drop rate could be above 90%. Therefore, it is recommended to the customers to soak and appropriately wash to lower the nitrite content of cubilose so as to safely consume it.

关 键 词：燕窝 亚硝酸盐 分光光度法 

分 类 号：TS207.3[轻工技术与工程—食品科学]