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Position: Home > Articles > Determination of Contents of VC,Nitrate,Nitrite of Varied Zingiber officinale FOOD SCIENCE 2006,27 (10) 497-499

鲜姜、煮姜、泡姜中VC、硝酸盐、亚硝酸盐的含量测定

作  者:
李书华;陈封政
单  位:
乐山师范学院化学与生命科学系
关键词:
生姜;VC;硝酸盐;亚硝酸盐
摘  要:
目的:测定姜经不同处理后VC、硝酸盐和亚硝酸盐的含量,以评价不同处理方法对营养成分VC和有害成分硝酸盐、亚硝酸盐的破坏情况。方法:通过紫外吸收分光光度计测得的特定波长下的吸收值来计算所测成分的含量。结果:生姜经煮沸15min后,VC的含量为2.30mg/100g,只有鲜姜中测得的VC的20.65%,而泡姜中VC的含量达5.86mg/100g,为鲜姜中的52.60%;鲜姜中硝酸盐和亚硝酸盐的含量分别为39338.5mg/100g和0.3046mg/100g,煮姜和泡姜中硝酸盐和亚硝酸盐的含量都很低。
译  名:
Determination of Contents of VC,Nitrate,Nitrite of Varied Zingiber officinale
作  者:
LI Shu-hua,CHEN Feng-zheng (1.Department of Chemistry and Life Science, Leshan Teachers College, Leshan 614004, China)
关键词:
Zingiber officinale;VC;nitrate;nitrite
摘  要:
Objective: To determine the contents of VC, nitrate, nitrite of varied Zingiber officinale, so as to evaluate the quality of Zingiber officinale. Method: Using uhraviolet spectrophotometer to determine the content of VC, nitrate, nitrite by measuring the absorbency of Zingiber officinale at special wavelength. Result: VC was only 2.30mg/100g after Zingiber officinale was cooked 15min. The content is 20.65% of Zingiber officinale’. But VC was 5.86mg/100g in pickle. The content is 52.60% of Zingiber officinale’. Nitrate was 39338.5mg/100g. The content of nitrate was too much to be eaten normally. Nitrite was 0.3046 mg/100g, and exceeded the standard. But the contents of nitrate and nitrite of cooked Zingiber officinale and fermented Zingiber officinale were low.

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