[1]张翔宇,潘伟杰.抗氧化维生素消减亚硝酸盐作用的比较[J].中国调味品,2019,(06):41-44.
 Comparison of Antioxidant Vitamins in Reducing Nitrite[J].CHINA CONDIMENT,2019,(06):41-44.
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抗氧化维生素消减亚硝酸盐作用的比较()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年06期
页码:
41-44
栏目:
出版日期:
2019-06-20

文章信息/Info

Title:
Comparison of Antioxidant Vitamins in Reducing Nitrite
作者:
张翔宇潘伟杰
文献标志码:
A
摘要:
泡菜以其脆嫩的口感、独特的风味深受大家喜爱,但在生产过程中会不可避免地产生亚硝酸盐,对人体健康产生极大的危害,同时也限制了泡菜的进一步推广和应用。本实验通过比较三种抗氧化剂维生素A,维生素C,维生素E对泡菜中亚硝酸盐含量的影响,确定哪种维生素消减亚硝酸盐的效果最优。旨在为消除泡菜中亚硝酸盐的危害提供参考,对食品安全具有重要的意义。
Abstract:
Pickle is very popular for its crisp and tender taste and unique flavor, but nitrite will inevitably be produced in the production process, which has an extremely adverse impact on human health and also limits the further promotion and application of pickles. By comparing the effects of three antioxidants, vitamin A, vitamin C and vitamin E, on the content of nitrite in pickles, it will be determined which kind of vitamin has the best effect on reducing nitrite in this study. It is in order to provide references for eliminating the hazards of nitrite in pickles, which is of great significance to food safety.
更新日期/Last Update: 2019-11-06