| H2O2浸泡对芹菜中硝酸盐和亚硝酸盐含量的影响 |
| |
| 引用本文： | 张庆乐,张丽青,王浩,贾伍员,唐心强.H2O2浸泡对芹菜中硝酸盐和亚硝酸盐含量的影响[J].保鲜与加工,2008,8(1):36-38. |
| |
| 作者姓名： | 张庆乐 张丽青 王浩 贾伍员 唐心强 |
| |
| 作者单位： | 泰山医学院化学与化学工程学院,山东,271016;泰山医学院药学院,山东,271016 |
| |
| 摘 要： | 以芹菜为试验材料研究利用H2O2溶液浸泡后在不同条件下对硝酸盐和亚硝酸盐去除率。结果表明，温度在30℃时，浓度为0．001mol／L的H202溶液浸泡芹菜50min，对芹菜中硝酸盐和亚硝酸盐的去除率可分别达到71．9％和82．6％。
|
| 关 键 词： | 芹菜 H2O2 硝酸盐 浸泡 |
| 文章编号： | 1009-6221（2008）01-0036-03 |
| 收稿时间： | 2007-10-16 |
| 修稿时间： | 2007年10月16 |
Effect of Hydrogen Peroxide on Contents of Nitrate and Nitrite in Celery |
| |
| ZHANG Qing-le,ZHANG Li-qing,WANG Hao,JIA Wu-yuan,TANG Xin-qiang.Effect of Hydrogen Peroxide on Contents of Nitrate and Nitrite in Celery[J].Storage & Process,2008,8(1):36-38. |
| |
| Authors: | ZHANG Qing-le ZHANG Li-qing WANG Hao JIA Wu-yuan TANG Xin-qiang |
| |
| Institution: | ZHANG Qing-le, ZHANG Li-qing, WANG Hao, JIA Wu-yuan ,TANG Xin-qiang (1. Chemistry and Chemistry Engineering College, Taishan Medical University, Shandong 271016, China; 2. Taishan Medical University Pharmacology College, Shandong 271016, China) |
| |
| Abstract: | This paper discusses nitrate and nitrite removing rate in celery soaked by hydrogen peroxide in different conditions. The result indicates that the best removing rate will derived when the temperature was 30℃, the concentration of hydrogen peroxide was 0.001 mol/L and the soaked time was 50 min. The nitrate and nitrite removing rate was 71.9% and 82.6%, respectively. |
| |
| Keywords: | celery hydrogen peroxide nitrate soak |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
