摘要
在酸性条件下亚硝酸盐与对氨基苯磺酸重氮化后,再与盐酸萘乙二胺偶合形成颜色反应,建立了用比色法测定大白菜中亚硝酸盐的方法。观察大白菜在14 d中亚硝酸盐含量的变化,得出随着贮存时间的延长,其中亚硝酸盐含量会逐渐升高,直到出现亚硝峰。在低温下放置时,到达一定时间,会进入食用安全期。
Use nitrite and the Sulfanilic acid diazotization in acidic conditions, with dinitroaniline coupling formation color reaction, established the method of using the color reaction Determination Chinese cabbage＇s Nitrite content. Observation the nitrite content changes of Chinese cabbage in 14 d, with storage time extended, Nitrate content will be gradually increased until the peak. Placed in low temperatures, arrives at certain time, will enter the Edible safe time.
出处
《食品研究与开发》
CAS
北大核心
2008年第8期140-142,共3页
Food Research and Development
