腌肉制品中亚硝酸盐检测方法研究现状  

A Review of Current Research on Detection Methods of Nitrite in Cured Meat Products

作　　者：张雪莲 刘颖 朱晓俊[1] ZHANG Xuelian;LIU Ying;ZHU Xiaojun(Xiangyang Polytechnic,Xiangyang 441000,China)

机构地区：[1]襄阳职业技术学院,湖北襄阳441000

出　　处：《现代食品》2024年第14期82-84,共3页Modern Food

摘　　要：在肉制品加工过程中,通常会使用亚硝酸盐作为发色剂,但亚硝酸盐超标会危害人体健康。本文综述了亚硝酸盐的检测方法及研究现状,并分析了各方法的优点,以供参考。In the processing of meat products,nitrite is usually used as a hair color agent,but excessive nitrite will harm human health.In this paper,the detection methods and research status of nitrite are reviewed,and the advantages of each method are analyzed for reference.

关 键 词：检测方法 腌肉 亚硝酸盐 

分 类 号：TS207.3[轻工技术与工程—食品科学]