CAJ | 학술논문

目的:观察大理市售酸腌菜中亚硝酸盐随时间变化规律以及维生素C对亚硝酸盐含量的影响.方法:利用分光光度法测定加入不同浓度维生素C的酸腌菜中亚硝酸盐含量.结果:大理市售酸腌菜中亚硝酸盐含量第4天达到高峰(0.888 mg/kg),之后逐渐下降.加入100 mg维生素C时,亚硝酸盐的含量从0.888 mg/kg降至0.241 mg/kg,降低73%.结论:应选择腌制4 d以上的酸腌菜,或与维生素C同时食用,确保食品的安全.
목적:관찰대리시수산업채중아초산염수시간변화규률이급유생소C대아초산염함량적영향.방법:이용분광광도법측정가입불동농도유생소C적산업채중아초산염함량.결과:대리시수산업채중아초산염함량제4천체도고봉(0.888 mg/kg),지후축점하강.가입100 mg유생소C시,아초산염적함량종0.888 mg/kg강지0.241 mg/kg,강저73%.결론:응선택업제4 d이상적산업채,혹여유생소C동시식용,학보식품적안전.
Objective:To determine the variation rules over time of nitrite in sauerkraut in Dali market and the effects of vitamin C on nitrite content. Methods: To determine different elimination rate of nitrite in different concentration of vitamin C of sauerkraut by spectrophotometry. Results:The nitrite content of sauerkraut in Dali market peaked on the fourth day in the process of pickling, which is 0.888 mg/kg, and then decreased. When adding vitamin C of 100 mg, nitrite content decreased from 0.888 mg/kg to 0.241 mg/kg, and the elimination rate was 73%. Conclusion:Sauerkraut having pickled for more than four days should be selected or eaten with vitamin C at the same time to ensure food safety.