| 腌鱼、腌肉中亚硝酸盐及硝酸盐含量的测定 |
| |
| 引用本文： | 王绍云.腌鱼、腌肉中亚硝酸盐及硝酸盐含量的测定[J].贵州师范大学学报(自然科学版),2004,22(2):87-89. |
| |
| 作者姓名： | 王绍云 |
| |
| 作者单位： | 黔东南民族师范高等专科学校,化学系,贵州,凯里,556000 |
| |
| 基金项目： | 黔东南民族师范高等专科学校(2003)科研资助项目 |
| |
| 摘 要： | 腌鱼腌肉是贵州侗家人的传统特色食品，味美，贮藏期较长。但人们对腌制类食品总抱有一种畏惧的心理，唯恐食物在腌制过程中产生的亚硝酸盐或硝酸盐含量超标。为此，我们通过采用分光光度法测定侗家人用传统工艺制作的腌鱼腌肉中亚硝酸盐或硝酸盐的含量，经测定符合国家食品卫生标准，具有很好的开发价值。
|
| 关 键 词： | 腌鱼腌肉 亚硝酸盐或硝酸盐 分光光度法 传统食品 |
| 文章编号： | 1004-5570(2004)02-0087-03 |
| 修稿时间： | 2004年2月2日 |
Detemination of nitrite or nitrate in the salted fish and pork |
| |
| WANG Sao-yun.Detemination of nitrite or nitrate in the salted fish and pork[J].Journal of Guizhou Normal University(Natural Sciences),2004,22(2):87-89. |
| |
| Authors: | WANG Sao-yun |
| |
| Abstract: | The salted fish and the salted pork are traditional food of the Dong nationality in Guizhou Province, which are tasty and can be stored long. But peple have a bit of worry about them. Whether there are superfluous nitrite or nitrate in the process of production is the question We took a detemination of nitrite or nitrate in the salted fish and pork by spectrophotometry. The results showed that they were up to the national standards for food. |
| |
| Keywords: | nitrite nitrate traditional food spectrophotometry |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
