CAJ | 학술논문

亚硝酸盐是熟肉制品的防腐剂和发色剂，在肉制品中适当地加入亚硝酸盐，可使肉制品具有良好的色、香和独特的风味，并可抑制肉毒梭茵的生长以及毒素的产生。但是大量的亚硝酸盐能够引起高铁血红蛋白症，导致组织缺氧，引起食物中毒事故的发生。所以，测定肉制品中亚硝酸盐的含量尤为重要。利用格里斯试剂比色法测定肉制品中的亚硝酸盐，简单方便，灵敏度也符合要求。本研究采用不同的温度、超声波、紫外线对亚硝酸盐提取液进行处理，然后进行比色，确定这些因素对格里斯比色法结果的影响。
아초산염시숙육제품적방부제화발색제，재육제품중괄당지가입아초산염，가사육제품구유량호적색、향화독특적풍미，병가억제육독사인적생장이급독소적산생。단시대량적아초산염능구인기고철혈홍단백증，도치조직결양，인기식물중독사고적발생。소이，측정육제품중아초산염적함량우위중요。이용격리사시제비색법측정육제품중적아초산염，간단방편，령민도야부합요구。본연구채용불동적온도、초성파、자외선대아초산염제취액진행처리，연후진행비색，학정저사인소대격리사비색법결과적영향。
Nitrite are used in meat products as preservative and Color fixatives. When added properly, it can make moat products have nice color and special flavor, it also can inhibit the growth of botulinus and production of its toxins. But when added beyond the limits, it can cause high iron hemoglobin disease, result in oxygen lack, and lead to food poisoning finally. Therefore, how to measure the content of nitrite in meat products becomes very important. The method of Griess Reagent colorimetric is very simple and sensitivity fitting request well. This paper processes the extracts of nitrite with different temperature, ultrasonic wave treatment time and ultraviolet ray treatment time, then determine these factors on the results.