大蒜浸提液对腌制咸鱼中亚硝酸盐的清除作用研究  

Study on Clearance Effect of Garlic Extract on Nitrite in Salted Fish

作　　者：曹楚珩 何妍庆 梁绮琦 钟家本 李素策 乔娜 陶志华[1] CAO Chu-heng;HE Yan-qing;LIANG Qi-qi;ZHONG Jia-ben;LI Su-ce;QIAO Na;TAO Zhi-hua(School of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510006,China)

机构地区：[1]广东工业大学轻工化工学院,广州510006

出　　处：《中国调味品》2020年第11期1-4,共4页China Condiment

基　　金：国家自然基金(31101743);国家级创新训练项目(201811845014)。

摘　　要：研究了大蒜浸提液对咸鱼中亚硝酸盐清除作用的影响,根据亚硝酸盐含量与吸光度成正比的关系,采用分光光度法进行实验测定,并计算清除率。通过对大蒜浸提液浓度、大蒜浸提液浸提温度、大蒜浸提液用量和反应液pH 4个因素进行分析,同时选择最佳的浸提剂和咸鱼处理时间。结果表明,当大蒜浸提液浓度为3∶1、大蒜浸提液浸提温度为70℃、大蒜浸提液用量为6mL、反应液pH为3.5、以蒸馏水作为浸提剂并处理11d时清除率最高,达到68%。The clearance effect of garlic extract on nitrite in salted fish is discussed in this paper.According to the direct portian relationship between the content of nitrite and absorbance,the spectrophotometry is used for the experimental determination,and the clearance rate is calculated.The concentration of garlic extract,the extraction temperature of garlic extract,the amount of garlic extract and the pH of the reaction solution are analyzed,and the best extraction agent and the treatment time of salted fish are selected.The results show that the highest clearance rate is achieved when the concentration of garlic extract is 3∶1,the extraction temperature of garlic extract is 70℃,the amount of garlic extract is 6 mL,the reaction solution pH is 3.5,and distilled water is used as the extraction agent for 11 days,the highest clearance rate reaches 68%.

关 键 词：咸鱼 大蒜浸提液 亚硝酸盐 清除率 

分 类 号：TS205.2[轻工技术与工程—食品科学]