CAJ | 학술논문

以硝酸钠、亚硝酸钠、D－异Vc钠、高粱红为中式香肠复合发色剂，通过正交试验确定最佳组合：硝酸钠250mg／kg，亚硝酸钠75mg／kg，D－异Vc钠750mg／kg，高粱红0．15mg／kg。按此配方做出的中式香肠L?值为43．32，a?值为12．03，亚硝酸盐残留量为4．86mg／kg。
이초산납、아초산납、D－이Vc납、고량홍위중식향장복합발색제，통과정교시험학정최가조합：초산납250mg／kg，아초산납75mg／kg，D－이Vc납750mg／kg，고량홍0．15mg／kg。안차배방주출적중식향장L?치위43．32，a?치위12．03，아초산염잔류량위4．86mg／kg。
Sodium nitrate, sodium nitrite, sodium D-erythorbate and sorghum pigment were taken as compound chromogenic reagent in Chinese sausage. The optimal combination was obtained through or?thogonal experiment. It consisted of 250mg/kg NaNO3 , 75mg/kg NaNO2 , 750mg/kg sodium D -ery?thorbate and 0. 15 mg/kg sorghum pigment. L? value of Chinese sausage made by this formula was 43. 32. And a?value of it was 12. 03. And the residual amount of nitrite was 4. 86mg/kg.