山葵浸提液消除食品中亚硝酸盐的研究
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摘要
研究发现利用山葵的浸提液能有效地清除食物中的亚硝酸盐。实验中的山葵浸提液是以40%乙醇为提取剂浸提新鲜山葵根茎而得,在反应介质pH 3.2、浸提温度0℃、浸提时间55min的条件下能最大程度地消除亚硝酸盐,并且发现山葵浸提液在清除亚硝酸盐的过程中,在未达到最大消除率前,反应时间越长,山葵浸提液用量越多,亚硝酸盐用量越少,山葵浸提液对亚硝酸盐的消除率越大,之后不再变化。最后本实验还将研究结果用于部分食品中对亚硝酸盐进行清除,取得了明显效果。
It is found that the leaching solution of horseradish could effectively remove nitrite from food.In the experiment,the leaching solution of horseradish is obtained by extracting fresh horseradish rhizome with 40%ethanol.Under the conditions of reaction medium pH of 3.2,extraction temperature of0℃and extraction time of 55 min,the nitrite could be eliminated to the greatest extent.It is also found that the longer the reaction time before the maximum elimination rate is reached,the more the amount of the leaching solution of horseradish,the less the amount of nitrite,the higher the nitrite removal rate,and the nitrite removal rate no longer changes.Finally,the results of this experiment are used to remove nitrite in some foods,and obvious results are obtained.
It is found that the leaching solution of horseradish could effectively remove nitrite from food.In the experiment,the leaching solution of horseradish is obtained by extracting fresh horseradish rhizome with 40%ethanol.Under the conditions of reaction medium pH of 3.2,extraction temperature of0℃and extraction time of 55 min,the nitrite could be eliminated to the greatest extent.It is also found that the longer the reaction time before the maximum elimination rate is reached,the more the amount of the leaching solution of horseradish,the less the amount of nitrite,the higher the nitrite removal rate,and the nitrite removal rate no longer changes.Finally,the results of this experiment are used to remove nitrite in some foods,and obvious results are obtained.
引文
[1]张平,叶文慧,石志华.姜汁对亚硝酸盐清除作用的研究[J].黑龙江八一农垦大学学报,2005,17(4):73-75.
[2]贾琦,叶秀莲,杨成根.不同处理对常见叶菜中亚硝酸盐含量的影响[J].扬州大学学报(农业与生命科学版),1997,18(2):94-96.
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[5]相苒.快速降解亚硝酸盐的菌种选育及亚硝酸盐还原酶的分离纯化研究[D].长春:吉林农业大学,2013.
[6]梁浩,李瑞敏,袁其朋.天然活性异硫氰酸酯类化合物的研究进展[J].北京化工大学学报(自然科学版),2015,42(2):1-12.
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[10]李思健,李晓.维生素C的结构、性质及在烹调中的变化[J].枣庄学院学报,2000(2):73-74.
[11]郭庆启,张娜,王硕,等.蓝靛果汁维生素C热降解动力学的研究[J].食品工业科技,2012,33(8):179-182.
[12]李光,余霜,杨筱珊.金刺梨维生素C提取工艺研究[J].南方农业,2017,11(1):69-70,85.
[13]杜喜玲.山葵精油的提取工艺、香气成分及稳定性与抑菌作用研究[D].雅安:四川农业大学,2008.
[14]陈浩然,王笑颖,成毓凇,等.响应面优化超声辅助提取沙棘果维生素C[J].中国食品添加剂,2017(2):99-105.
[2]贾琦,叶秀莲,杨成根.不同处理对常见叶菜中亚硝酸盐含量的影响[J].扬州大学学报(农业与生命科学版),1997,18(2):94-96.
[3]曹会兰.亚硝酸盐对人体的危害和预防[J].微量元素与健康研究,2003,20(2):57-58.
[4]陈有容,杨凤琼.降低腌制蔬菜亚硝酸盐含量方法的研究进展[J].上海海洋大学学报,2004,13(1):67-71.
[5]相苒.快速降解亚硝酸盐的菌种选育及亚硝酸盐还原酶的分离纯化研究[D].长春:吉林农业大学,2013.
[6]梁浩,李瑞敏,袁其朋.天然活性异硫氰酸酯类化合物的研究进展[J].北京化工大学学报(自然科学版),2015,42(2):1-12.
[7]吴正奇,凌秀菊.酱腌菜生产过程中亚硝酸盐和亚硝胺的产生与预防[J].中国调味品,1996(8):8-12.
[8]刘天贵.山葵酱的研制及营养成分分析[J].中国调味品,2005(2):24-26.
[9]朱凤妹,杜彬,赵晓慧,等.大蒜浸提液清除酱腌菜中亚硝酸盐的研究[J].中国调味品,2008(2):63-66.
[10]李思健,李晓.维生素C的结构、性质及在烹调中的变化[J].枣庄学院学报,2000(2):73-74.
[11]郭庆启,张娜,王硕,等.蓝靛果汁维生素C热降解动力学的研究[J].食品工业科技,2012,33(8):179-182.
[12]李光,余霜,杨筱珊.金刺梨维生素C提取工艺研究[J].南方农业,2017,11(1):69-70,85.
[13]杜喜玲.山葵精油的提取工艺、香气成分及稳定性与抑菌作用研究[D].雅安:四川农业大学,2008.
[14]陈浩然,王笑颖,成毓凇,等.响应面优化超声辅助提取沙棘果维生素C[J].中国食品添加剂,2017(2):99-105.