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当前位置: 首页 > 文章 > 添加清除剂对腊肠中亚硝酸钠的清除效果 安徽农业科学 2011,39 (10) 430-431
Position: Home > Articles > Eliminating Effect of Sodium Nitrite in Sausage by Clear Agent Journal of Anhui Agricultural Sciences 2011,39 (10) 430-431

添加清除剂对腊肠中亚硝酸钠的清除效果

作  者：
尹立辉;马俪珍;张健斌
单  位：
天津农学院食品科学系;天津农学院基础科学系
关键词：
亚硝酸钠;清除剂;八角;丁香;腊肠
摘  要：
[目的]清除腊肠中残留的亚硝酸钠,寻求有效的清除剂。[方法]在腊肠加工过程中分别添加八角和丁香精油、超声-微波萃取的八角和丁香萃取液、VCNa、异抗坏血酸钠和VE作为清除剂,研究清除剂对腊肠中亚硝酸钠的清除效果。[结果]添加丁香精油的腊肠中亚硝酸钠残留量在烘烤结束后的第0、14和28天均最少,分别为9.38、8.76和8.53 mg/kg,其清除亚硝酸钠的效果明显优于丁香萃取液。VCNa清除亚硝酸钠的作用显著强于D-异VCNa,但稍差于丁香精油。八角萃取液可将亚硝酸钠含量降低到20.72 mg/kg,优于VE和八角精油。添加的清除剂对发色结束后的腊肠色泽变化的影响不大。[结论]7种物质清除亚硝酸钠能力的顺序为丁香精油>VCNa>D-异VCNa>丁香萃取液>八角萃取液>VE>八角精油。
译  名：
Eliminating Effect of Sodium Nitrite in Sausage by Clear Agent
作  者：
YIN Li-hui et al(Department of Basic Science,Tianjin Agricultural University,Tianjin 300384)
关键词：
Sodium nitrite;Clear agent;Aniseed;Clove;Sausage
摘  要：
[Objective]The aim of the study was to seek effective clear agents to eliminate the remains of sodium nitrite in sausage.[Method] The aniseed and clove essential oil ingredient,aniseed and clove extraction obtained from supersonic-microwave extraction method,VCNa,D-isoVCNa and VE were added into sausage as clear agents during manufacture and their eliminating effect was investigated.[Result] The remains of sodium nitrite in sausage added with clove essential oil was least at 0,14,28 d after roasting.The value was 9.38,8.76 and 8.53 mg/kgn,separately.Its eliminating effect was better than clove extraction.And the VCNa was better than D-isoVCNa,but slightly inferior than clove essential oil.The aniseed extraction could reduce sodium nitrite to 20.72 mg/kgn.It was better than aniseed essential oil.he appearance and luster were affected slightly by clear agents added in sausage after maturity.[Conclusion] The clear effects of the seven agents were clove essential oil > VCNa> D-isoVCNa> clove extraction > aniseed extraction > VE > aniseed essential oil.T

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