肉制品中亚硝酸盐不同提取方法比较及含量测定_食品科学与工程.rar

资料分类:科学与工程 上传会员:xubanban 更新时间:2014-08-07
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摘要:采用国标结合振荡法、超声—微波协同萃取法对肉制品中的亚硝酸盐进行提取,并对提取条件进行了单因素及正交试验。结果表明:国标结合振荡法最佳条件:pH为7.5、加热时间15min、料液比1:15、加入水温60℃~70℃、振荡5 min、加入1 g活性炭;超声—微波协同萃取法最佳提取条件:pH为7.5、料液比1:10、提取时间6min、提取功率70W、10%酒精为提取剂、加入1g活性炭。两种方法分别与国标法比较,发现超声—微波协同萃取法的测定结果与国标法测定结果相比较,提取率增加了在3.02%~16.08%之间;国标结合振荡法与国标法测定结果相比较,提取率增加了在0.92%~9.00%之间;超声—微波协同萃取法的测定与国标结合振荡法测定结果相比较,提取率增加了在1.56%~8.00%之间。因此,超声—微波协同萃取法提取亚硝酸盐效果最佳,应用于实际肉制品中亚硝酸盐的提取,熏煮肠类的亚硝酸盐含量在5.1916g~13.7983g之间,压缩火腿类的亚硝酸盐含量在14.2154g~15.9186g之间,相对标准偏差为1.05%~4.30%,加标回收率在96.34%~103.07%之间。

关键词 国标结合振荡法;超声—微波协同萃取法;亚硝酸盐

 

Abstract:GB combined with the oscillation method, ultrasound-microwave synergistic extraction of nitrite in meat extraction and extraction conditions for a single factor and orthogonal test. The results showed that: GB combined oscillation optimal conditions: pH7.5, heating time 15min, solid-liquid ratio 1:15, water temperature of 60°C ~ 70°C , oscillation for 5min, 1g activated carbon; ultrasound-Microwave Synergistic Extraction The optimum extraction conditions: pH7.5, solid-liquid ratio 1:10, extraction time 6min, extraction power 70W, 10% alcohol as extraction solvent, adding 1g of activated carbon. Two methods, respectively, with the national standard method comparison, found that ultrasound-microwave synergistic extraction method of measuring results compared with the determination of the results of the national standard method, the extraction rate of increase of between 3.02% to 16.08%; GB combined results of the determination of the oscillation method with the country subscript method phase in comparison, the extraction rate of increase between 0.92% to 9.00%; ultrasound-microwave Synergistic Extraction determination GB oscillation method for the determination of the results are compared, the extraction rate of increase of 1.56% ~ 8.00%. Therefore, ultrasound-Microwave Synergistic Extraction to extract the best of nitrite, extraction of nitrite in meat products applied to the actual content of nitrite, smoked cooked sausage in 5.1916g~13.7983g, the content of nitrite in compression ham class in 14.2154g~15.9186g,  the relative standard deviation of 1.05% to 4.30%, the recoveries were 96.34%~103.07%. 

Keywords  GB with oscillation method  ultrasonic and microwave synergistic  extraction of nitrite

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上传会员 xubanban 对本文的描述:食品生产企业常在一些食品中添加亚硝酸盐来达到防腐[2]和改善色泽的目的,如在火腿、香肠、咸肉、鱼肉制品中加入亚硝酸盐,来改善风味、色泽,抑制肉毒梭菌生长繁殖。并且到目......
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