大蒜、橘皮提取液对麻辣烫汤汁中亚硝酸盐清除作用的研究  

Study on clearance of nitrite in hot spicy dip soup by garlic and citrus peel extract

作　　者：吕娜[1,2] 胡康鹏 张捷[2] 沈明浩[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]浙江万里学院生物与环境学院,浙江宁波315100

出　　处：《肉类工业》2015年第2期18-20,24,共4页Meat Industry

基　　金：浙江省科技厅公益项目(2010C32066);吉林农业大学博士启动基金(201308)

摘　　要：主要探讨麻辣烫汤汁中亚硝酸盐的含量,以及大蒜和桔皮对汤汁中亚硝酸盐的清除作用。采集不同来源的麻辣烫样品,使用盐酸萘乙二胺法测定不同来源样品中的亚硝酸盐含量。加入大蒜提取液和橘皮提取液,研究乙醇浓度、反应时间、提取温度和提取液用量等因素对亚硝酸盐清除率的影响。结果表明麻辣烫汤汁中亚硝酸盐的含量为1.18~1.58mg/L。大蒜和橘皮提取液都可清除汤汁中的亚硝酸盐。80℃下制备的大蒜水提液在用量为8m L、与样品反应10min时,对麻辣烫汤汁中亚硝酸盐的清除作用最明显。使用3m L浓度为60%的乙醇在70℃下制备的橘皮提取液,与样品反应25min时,对汤汁中亚硝酸盐的清除作用最明显。The nitrite content in hot spicy dip soup and the effect of garlic and citrus peel extract on the clearance of nitrite was discussed. Samples from different sources were collected. The content of nitrite in these samples was tested by hydrochloric acid naphthalene ethylene diamine method. With the addition of garlic and citrus peel extract,the effects of ethanol concentration,reaction time,extraction temperature and dosage on the clearance of nitrite were studied. The results showed that when the content of nitrite in hot spicy dip soap was 1. 18 ~ 1. 58 mg / L,garlic and citrus peel extract could both clear nitrite.8m L garlic extract prepared at 80℃ showed obvious clearance effect on nitrite after reacting with samples for 10 min. 3m L citrus peel extract prepared by 60% ethanol at 70℃ showed obvious clearance effect on nitrite after reacting with samples for 25 min.

关 键 词：麻辣烫 亚硝酸盐 大蒜 橘皮 

分 类 号：TS201.2[轻工技术与工程—食品科学]