N-亚硝胺及亚硝酸盐测定与相关性分析  

Determination of N-nitrosamines and of Nitrite and their Correlation Analysis

作　　者：黄宗海[1,2] 田宇静[1,3] 马俪珍[1,4] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]天津市农副产品深加工技术工程中心,天津300384 [3]山西农业大学食品学院,山西太谷103080 [4]国家大宗淡水鱼加工技术研发分中心,天津300384

出　　处：《食品研究与开发》2013年第12期79-81,共3页Food Research and Development

基　　金：国家自然基金项目(31071568)

摘　　要：利用气相色谱仪对不同蔬菜复合鱼肉饼中的N-亚硝胺含量进行测定,并用分光光度法测定各样品中亚硝酸盐含量。结果表明:蔬菜可以阻断亚硝胺与亚硝酸盐含量的生成;NaNO2添加量与亚硝胺生成量成正比;亚硝酸钠残留量与亚硝胺生成量无相关性。The content of N-nitrosamines in the different vegetables composite fish patties was determined by gas chromatograph,and the nitrite content in each sample was measured by spectrophotometry.The results show that the vegetables can block the formation of nitrosamines and nitrite content;the amount of NaNO2addition is proportional to the amount of nitrosamine formation,and there is no correlation between sodium nitrite and nitrosamine formation.

关 键 词：复合鱼肉饼 N-亚硝胺 亚硝酸盐 相关性 

分 类 号：TS207.3[轻工技术与工程—食品科学]