摘要
为评价不同处理方法对生姜中V itC、硝酸盐和亚硝酸盐含量的影响,通过紫外吸收分光光度计在特定波长下的吸收值分别对鲜姜、煮姜和泡姜进行测定。结果表明:鲜姜、煮姜、泡姜中V itC含量分别为111.4mg/kg、23.0 mg/kg、58.6 mg/kg;硝酸盐分别为:393 385.0 mg/kg、2 350.2 mg/kg、1 042.2 mg/kg;亚硝酸盐分别为3.046 mg/kg、0.780 mg/kg、1.347 mg/kg。
In order to determine the contents of Vitamin C, Nitrate, and Nitrite in varied Zingiher officinale and evaluate the quality of Zingiber officinale, ultraviolet speetrophotometer is used to measure the absorbency of Zingiber officinale at special wavelength. The final result points out that VitC content was 111.4 mg/kg in fresh Zingiber officinale and the VitC content was 23.0 mg/kg in cooked Zingiber officinale. But VitC was 58.6 mg/kg in pickled Zingiber officinale; the Nitrate content was 393385.0 mg/kg in fresh Zingiber officinale,2350.2 mg/kg in cooked Zingiber officinale, and 1042.2 mg/kg in pickled Zingiber officinale; and the content of Nitrite was 3. 046 mg/kg in fresh Zingiber offieinale ,0. 780 mg/kg in cooked Zingiber officinale ,and 1. 347 mg/kg in pickled Zingiber officinale.
出处
《江苏调味副食品》
2006年第5期8-10,共3页
Jiangsu Condiment and Subsidiary Food
关键词
生姜
VITC
硝酸盐
亚硝酸盐
Zingiber officinale
Vitamin C
Nitrate
Nitrite
