| 腌制青椒中亚硝酸盐和维生素C含量随时间变化的探究 |
| |
| 引用本文： | 宋崇富,田志美,张标,徐华杰,盛良全.腌制青椒中亚硝酸盐和维生素C含量随时间变化的探究[J].安庆师范学院学报(自然科学版),2014(4):111-114. |
| |
| 作者姓名： | 宋崇富 田志美 张标 徐华杰 盛良全 |
| |
| 作者单位： | 阜阳师范学院 化学化工学院,安徽 阜阳,230037;阜阳师范学院 化学化工学院,安徽 阜阳,230037;阜阳师范学院 化学化工学院,安徽 阜阳,230037;阜阳师范学院 化学化工学院,安徽 阜阳,230037;阜阳师范学院 化学化工学院,安徽 阜阳,230037 |
| |
| 基金项目： | 安徽省高校省级自然科学研究项目，2013年地方高校国家级大学生创新创业训练计划项目，安徽省省级科研机构校级委托专项课题，分析化学重点学科(2010xk7-02)资助。 |
| |
| 摘 要： | 为了解腌制青椒中亚硝酸盐和维生素C含量随时间的变化关系，指导人们合理膳食，用分光光度法分别测定了腌制青椒中亚硝酸盐和维生素C含量随腌制时间的变化规律。腌制青椒中亚硝酸盐含量随腌制时间的增长先升高后下降，第3天出现最大值，而腌制青椒中维生素C含量随腌制时间的增长逐渐降低。要充分利用青椒中维生素C，人们应该尽量食用新鲜辣椒，减少食用腌制辣椒。食用腌制辣椒，要放置3天以上进入安全食用期再食用。
|
| 关 键 词： | 亚硝酸盐 维生素C 青辣椒 含量 |
Exploration of Relation between the Nitrate and Vitamin C Content and Time in Pickled Green Pepper |
| |
| SONG Chong-fu,TIAN Zhi-mei,ZHANG Biao,XU Hua-jie,SHENG Liang-quan.Exploration of Relation between the Nitrate and Vitamin C Content and Time in Pickled Green Pepper[J].Journal of Anqing Teachers College(Natural Science Edition),2014(4):111-114. |
| |
| Authors: | SONG Chong-fu TIAN Zhi-mei ZHANG Biao XU Hua-jie SHENG Liang-quan |
| |
| Institution: | (College of Chemistry and Chemical Engineering, Fuyang Normal College, Fuyang 230037, China ) |
| |
| Abstract: | To quantitatively understand nitrate and vitamin C content in pickled green pepper and to guide people to have a rational diet, the spectrophotometric method is used to measure the change pattern of nitrate and vitamin C content in pickled green pepper as the pickled time.The nitrate content in pickled green pepper first increases as the pickled time and then decreases, the nitrite peak emerges at the third day.The content of vitamin C decreases as the pickled time gradually.In order to make full use of vitamin C, we should be better to eat fresh green pepper and reduce the intake of pickled green pepper.We should eat pickled green pepper after they are pickled at least three days when they are in food safety period . |
| |
| Keywords: | nitrite vitamin C green capsicum content |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
