生姜存放过程中亚硝酸盐含量变化规律及控制措施  

Changes in Nitrite Content During Ginger Storage and Control Measures

作　　者：李云龙 杨莉 杨延康 王朝辉 刘应琪 靳泽荣 LI Yunlong;YANG Li;YANG Yankang;WANG Chaohui;LIU Yingqi;JIN Zerong(Sichuan AIF Testing Co.,Ltd.,Chengdu 611130,China;Chengdu SNS Biotechnology Co.,Ltd.,Chengdu 611130,China)

机构地区：[1]四川敏恩检测技术有限公司,四川成都611130 [2]成都圣恩生物科技股份有限公司,四川成都611130

出　　处：《食品安全导刊》2023年第20期95-98,共4页China Food Safety Magazine

摘　　要：目的:探讨生姜预处理后储存过程中亚硝酸盐含量变化规律及控制措施。方法:在不同月份将生姜制成姜蓉,存放于室温下8 h,采用紫外分光光度计法测定亚硝酸盐含量。结果:姜蓉中亚硝酸盐含量在储存过程中整体呈增长趋势,前4 h内增速较慢,4 h后增速较快,存放8 h后亚硝酸盐含量达到220 mg·kg^(-1);姜蓉中心比表层亚硝酸盐含量增长快。结论:生姜中含有大量的硝酸盐,在不同条件下产生硝酸盐还原酶的细菌繁殖速度不同,导致产生不同含量的亚硝酸盐。因此,消费者应避免购买破损腐生姜,使用生姜时采用现处理方法或低温储存,以降低亚硝酸盐含量超标的风险。Objective:To explore the changes in nitrite content and control measures during the storage process of pre processed ginger.Method:Ginger was made into ginger paste in different months and stored at room temperature for 8 hours.The nitrite content was determined using UV spectrophotometry.Result:The nitrite content in ginger paste showed an overall growth trend during storage,with a slower growth rate in the first 4 hours and a faster growth rate after 4 hours.After 8 hours of storage,the nitrite content reached 220 mg·kg^(-1);the growth rate of nitrite content in the center of ginger paste is faster than that in the surface layer.Conclusion:Ginger contains a large amount of nitrate,and under different conditions,bacteria that produce nitrate reductase have different reproductive rates,leading to the production of different levels of nitrite.Therefore,consumers should avoid buying damaged rotten ginger,and use the current treatment method when using gingerLow temperature storage to reduce the risk of excessive nitrite content.

关 键 词：生姜 亚硝酸盐 变化规律 控制措施 

分 类 号：TS264[轻工技术与工程—发酵工程]