| 惠州梅菜中亚硝酸盐含量的研究 |
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| 引用本文： | 朱文娟,翁嘉,陈文财,梁家虹,叶文芳,黄秀丽. 惠州梅菜中亚硝酸盐含量的研究[J]. 中国农学通报, 2020, 36(4): 151-155. DOI: 10.11924/j.issn.1000-6850.casb18100068 |
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| 作者姓名： | 朱文娟 翁嘉 陈文财 梁家虹 叶文芳 黄秀丽 |
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| 作者单位： | 惠州市食品药品检验所,广东惠州 516003 |
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| 基金项目： | 广东省惠州市科技局资助项目“惠州市梅菜质量安全风险主动监测系统的构建与方法研究”(2016G0409024)。 |
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| 摘 要： | 为更好解决惠州梅菜的安全生产和风险监测问题,以不同腌制加工时期的梅菜为实验材料,采用盐酸萘乙二胺比色法对惠州梅菜亚硝酸盐的含量进行研究。结果表明:亚硝酸盐的含量与梅菜腌制的用盐量、腌制时间有关。在10～15℃温度下,14%和30%用盐量均在腌制第2天达到最高值,分别为11.85、18.28 mg/kg,腌制第6天下降至1.95、2.17 mg/kg;经晾晒堆放30天后,亚硝酸盐含量均降至1.00 mg/kg以下。234批市售成品梅菜亚硝酸盐含量均低于国家规定的酱腌菜中亚硝酸盐的限度(<20 mg/kg),含量在5 mg/kg以下的占比为94.8%。
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| 关 键 词： | 惠州梅菜 亚硝酸盐 用盐量 |
| 收稿时间： | 2018-10-19 |
| 修稿时间： | 2019-02-13 |
The Nitrite Content of Huizhou Meicai |
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| Zhu Wenjuan,Weng Jia,Chen Wencai,Liang Jiahong,Ye Wenfang,Huang Xiuli. The Nitrite Content of Huizhou Meicai[J]. Chinese Agricultural Science Bulletin, 2020, 36(4): 151-155. DOI: 10.11924/j.issn.1000-6850.casb18100068 |
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| Authors: | Zhu Wenjuan Weng Jia Chen Wencai Liang Jiahong Ye Wenfang Huang Xiuli |
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| Affiliation: | Huizhou Institute for Food and Drug Control, Huizhou Guangdong 516003 |
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| Abstract: | For safe production and risk monitoring in the production process of Huizhou meicai (a kind of pickled vegetable), this paper used naphthalene ethylenediamine hydrochloride colorimetric method to study the content of nitrite in Huizhou meicai at different pickling periods. The results showed that the nitrite content was related to the salt dosage and pickling time. At the temperature of 10-15°C, 14% and 30% salt dosage had the highest nitrite value on the second day, which was 11.85 and 18.28 mg/kg, respectively, and decreased to 1.95 and 2.17 mg/kg on the sixth day; moreover, the nitrite content decreased to less than 1.00 mg/kg after 30 days of drying and stacking. The nitrite content of 234 batches of products was lower than the national limit of nitrite in pickled vegetables (< 20 mg/kg), and the proportion of nitrite content below 5 mg/kg was 94.8%. |
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| Keywords: | Huizhou meicai Nitrite Salt dosage |
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