洋葱和大蒜浸提液对亚硝酸盐消除作用的 对比分析
目的 获得洋葱和大蒜浸提液的最佳提取条件和对亚硝酸盐的最佳消除工艺。方法 采用对氨基苯磺酸和盐酸萘乙二胺分光光度法测定亚硝酸盐的消除率, 依据洋葱和大蒜浸提液对亚硝酸盐的消除作用, 通过不同条件的浸提方法对照试验及不同消除过程的对照试验, 分别得出两种浸提液的最佳提取条件和最佳消除工艺。结果 在物料比为1:3、浸提水浴温度为80 ℃、浸提时间为10 min提取出的洋葱浸提液12.5 mL, 使其于pH值为7的酸碱环境中反应10 min, 亚硝酸盐的消除效果最佳; 在物料比为1:10、浸提水浴温度为80 ℃、浸提时间为10 min提取出的大蒜浸提液10 mL, 使其于pH值为4的酸碱环境中反应10 min, 亚硝酸盐的消除效果最佳。结论 通过对照试验数据及对比分析得出, 大蒜浸提液的消除效果高于洋葱浸提液的消除效果, 且相对稳定, 对亚硝酸盐具有高效的消除作用。
Objective To obtain the optimum extraction condition of onion and garlic leach liquor and best elimination process of nitrite. Methods Eliminating rate of nitrite was measured by use of aminobenzene sulfonic acid and hydrochloric acid naphthalene ethylenediamine spectrophotometry. The optimum extraction conditions of two kinds of leaching solution and best elimination process were obtained through controlled tests of different conditions of leaching method and different elimination process on the basis of onion and garlic leach liquor on the elimination of nitrite. Results At the material ratio of 1:3, leaching water bath temperature 80 ℃, the extraction time 10 min to extract the onion extract 12.5 mL, and the pH value of 7 to react 10 min, the elimination of nitrite effect was the best; At the material ratio of 1:10, leaching water bath temperature 80 ℃, the extraction time 10 min extract of garlic extract 10 mL, and the pH value of 4 to react 10 min, the elimination of nitrite effect was the best. Conclusion By comparative analysis, the eliminate effect of garlic leach liquor was higher than that of the onion leach liquor, and relatively stable, and the effect on the elimination of nitrite was efficient.
标题：洋葱和大蒜浸提液对亚硝酸盐消除作用的 对比分析
英文标题：Comparative analysis of onion and garlic leach liquor on the elimination of nitrite
作者：
王娓辰 天津出入境检验检疫局动植物与食品检测中心
姜涛 天津出入境检验检疫局动植物与食品检测中心
杨茜 天津出入境检验检疫局动植物与食品检测中心
刘娟 天津出入境检验检疫局动植物与食品检测中心
楼阁 天津出入境检验检疫局动植物与食品检测中心
张敏 天津出入境检验检疫局动植物与食品检测中心
程瑜 天津出入境检验检疫局动植物与食品检测中心
王伟 天津出入境检验检疫局动植物与食品检测中心
中文关键词:亚硝酸盐消除作用,浸提液,对比分析,
英文关键词:nitrite elimination process,leach liquor,comparative analysis,
发表日期：2015-01-13
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