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H2O2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%。
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.
出处
《保鲜与加工》
CAS
2008年第1期36-38,共3页
Storage and Process
关键词
芹菜
H2O2
硝酸盐
浸泡
celery
hydrogen peroxide
nitrate
soak
