大蒜浸提液对肉制品中亚硝酸盐清除作用的研究

Study on Elimination Effect of Garlic Extracts on Nitrite in Meat Products

摘要:

研究了大蒜浸提液对肉制品中亚硝酸盐的清除作用，采用盐酸萘乙二胺分光光度法测定了大蒜对亚硝酸盐的清除率，并研究了影响该清除率的因素。结果表明，80 ℃水浴10 min，物料比1∶2（m/m）的大蒜浸提液在pH为4.0的反应液中反应20 min对亚硝酸盐的清除率最大。将研究结果用于肉制品中亚硝酸盐的清除，作用效果显著。

Abstract:

The elimination effect of garlic extract on nitrite in meat products was discussed in this paper. The elimination rate of garlic on nitrite was determined by N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method. The results showed that the optimal temperature and time of water bath, the ratio of solid to liquid, the pH value and the reaction time were 80 ℃, 10 min, 1:2, 4.0 and 20 min, respectively. Under those optimized conditions, the nitrite in meat products could be obviously eliminated.