大葱清除亚硝酸盐的实验研究  

Experimental Study on the Effects of Removing Nitrite by Chinese Onion

作　　者：赵云斌[1] 胡樱[1] 王增珍[1] 曾繁波[1] 周蕴珍[1] 

机构地区：[1]华中科技大学同济医学院,武汉430030

出　　处：《食品科学》2001年第5期76-78,共3页Food Science

摘　　要：对大葱清除亚硝酸盐的作用进行了一系列的实验研究。考察了大葱液的性质及其稳定性；测定了大葱液对亚硝酸盐的清除率以及反应时间、ph值、大葱液浓度等条件对清除率影响。研究发现：大葱液对亚硝酸盐有较高的清除率，大葱液的性质不稳定，大葱液对亚硝酸盐的清除率受多种因素的影响。In this paper,the effect of Chinese onion to remove nitrite was studied in a series of experiments.The properties and stability of Chinese onion solution were observed.The removal rate of by Chinese onion was determined,and its affecfing factors (i.e.reaction time,value of pH,the concentration of Chinese onion solution etc)were studied.The results indicate that the removal rate of nitrite by chinese onion was high,but the properties of Chinese onion solution were instable,and the removal rate was easily affected by various factors.

关 键 词：大葱 亚硝酸盐 清除率 时间 PH值 浓度 防癌 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]