酸菜中亚硝酸盐含量的测定  

Determination of Nitrite Content in Chinese Sauerkrant

作　　者：汪洋[1] 黄姝 陈玉峰[1] 马天方[1] 郑伟[1] Wang Yang;Huang Shu;Chen Yufeng;Ma Tianfang;Zheng Wei(Mudanjiang Normal Universit)

机构地区：[1]牡丹江师范学院,黑龙江牡丹江157012

出　　处：《中国林副特产》2018年第4期25-27,共3页Forest By-product and Speciality in China

基　　金：牡丹江师范学院指导项目(135MSYZD003)

摘　　要：对市售和家庭腌制酸菜中亚硝酸盐残留进行研究。使用超声波提取法进行样品前处理。采用紫外分光光度法测定硝酸盐含量。由实验结果可知,选取的酸菜样品亚硝酸盐含量均符合国家标准。In this paper,nitrite residues in pickled cabbage and domestic pickle were studied.Ultrasonic extraction was used for sample pretreatment.The content of nitrate was determined by ultraviolet spectrophotometry.According to the experimental results,the content of nitrite in pickles was in line with the national standards.

关 键 词：紫外分光光度法 亚硝酸盐 酸菜 

分 类 号：TQ110.1[化学工程—无机化工]