浸泡处理对海产品中亚硝酸盐的去除效果研究  

Effectiveness of Immersing Treatment in Removing Nitrite from Edible Marine Products

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：《化学教育》2013年第6期69-71,76,共4页Chinese Journal of Chemical Education

基　　金：苏州卫生职业技术学院资助基金项目“食品中亚硝酸盐分布情况及消除的实用性研究”(szwzy201115)

摘　　要：食用海产品中亚硝酸盐对人体健康有一定危害。以海产品对虾干为实验材料，参照国家标准采用分光光度法测量浸泡处理前后的亚硝酸盐含量，研究蒸馏水、食盐水和多种蔬菜浸泡处理去除亚硝酸盐的效果。结果显示洋葱、大蒜等9种蔬菜浸泡液对海产品中亚硝酸盐都有一定的去除效果，但并不比蒸馏水、食盐水浸泡处理效果明显。蒸馏水和食盐水浸泡处理的去除率可达83．4％和87．1％，且处理过程简单易行，推荐用于去除食用海产品中所含的亚硝酸盐。Nitrite in edible marine products has certain hazards to human health. In this study, the effectiveness of immersion in removing nitrite from typical edible marine products by using distilled water, saline solution and some vegetable juice was spectrometrically evaluated ac- cording to the national standard. The experiment indicated that the effect of removing nitrite by using some vegetable （such as onion, garlic etc. ） juice immersion is not more obvious than by using other immersing treatment. The obvious effect was obtained by using the distilled water and physiological saline immersion, with removal rate up to 83.40% and 87.1%. The process of mak ing distilled and physiological saline water is easy, so we recommend using them to remove nitrite from edible marine products.

关 键 词：食用海产品 亚硝酸盐 浸泡处理 

分 类 号：R155.5[医药卫生—营养与食品卫生学]