| 姜汁与维生素C阻断腌渍蔬菜产生亚硝酸盐的研究 |
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| 引用本文： | 汪勤,高祖民,徐颖洁.姜汁与维生素C阻断腌渍蔬菜产生亚硝酸盐的研究[J].南京农业大学学报,1991(4). |
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| 作者姓名： | 汪勤 高祖民 徐颖洁 |
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| 作者单位： | 南京农业大学食品科学系
(汪勤)，南京农业大学土壤农业化学系
(高祖民)，南京农业大学中心实验室(徐颖洁) |
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| 摘 要： | 在腌渍蔬菜过程中添加姜汁可有效地阻断亚硝酸盐的产生。从阻断效力来看,姜汁全液>姜汁清液>姜汁沉淀。维生素C对亚硝酸盐也有直接的消除作用,当维生素C与亚硝酸盐的浓度之比为100:1时,即可达完全消除亚硝酸盐的目的。感观鉴定及对游离氨基酸的测定表明,添加姜汁与维生素C对腌渍物的品质无影响。
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| 关 键 词： | 腌渍蔬菜 亚硝酸盐 生姜汁 维生素C |
RESEARCH IN GINGER AND VITAMIN C PREVENT PRODUCING OF NITRITE IN PICKLED VEGETABLES |
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| Wang Qin,.RESEARCH IN GINGER AND VITAMIN C PREVENT PRODUCING OF NITRITE IN PICKLED VEGETABLES[J].Journal of Nanjing Agricultural University,1991(4). |
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| Authors: | Wang Qin |
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| Abstract: | The producing of nitrite in pickled vegetable can be effectively prevented by adding some ginger juice because the effective composition in ginger juice can remove nitrite directly. The experiment indicated that the order of preventing ability is: ginger whole juice>ginger clear juice>ginger juice precipitate. Vitamin C can also prevent nitrite produing when the concentration ratio of vitamin C and nitrite is 100:1. Free amino acid test showed that the quality of pickled vegetables was not affected by adding ginger juice or vitamin C. |
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| Keywords: | pickled vegetable nitrite ginger juice Vitamin C |
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