亚硝酸盐在肉制品中含量的测定分析及替代物研究..docVIP

亚硝酸盐在肉制品中含量的测定分析及替代物研究 河南农业职业学院 毕 业 论 文 姓名：李晓晴 准考证号：012212100250 专业 ：食品科学与工程 摘 要 亚硝酸盐是国际公认的致癌物质，因其兼具发色剂、防腐剂和增强风味的作用，而在食品的加工和贮存过程中得到广泛应用，其中以肉制品应用最广。但是其用量一旦超标就会对人体产生严重的危害。因此如何测定和控制亚硝酸盐在肉制品中的量就变得十分关键，使其既能发挥它在肉制品中的作用，同时又能将其危害降到最低。目前国内外定量测定食品中亚硝酸盐的方法主要有分光光度法 、荧光 法、催化光度法及离子色谱法等。 本文以肉制品中常见的香肠，熟牛肉为实验材料，先从总体上阐述亚硝酸盐的作用及其危害，在采用盐酸萘乙二胺法，对厦门市翔安区不同熟牛肉，香肠进行随机采样，检验其亚硝酸盐的含量，绘制亚硝酸盐含量变化曲线，并对结果进行分析，最后再对亚硝酸盐代替物进行探讨。借此引起大家对亚硝酸盐安全的关注和提高对食品健康的认识。 关键字：亚硝酸盐 含量测定 盐酸萘乙二胺法 代替物 Abstract Nitrite is an internationally recognized carcinogens, both because of their hair color, preservatives and the role of enhanced flavor, and in food processing and storage process is widely used, of which the most widely used meat. But the amount would be exceeded if serious harm to the human body. So how to measure and control the nitrite content in meat products to become very critical, so that it can not only play its role in meat products, while minimizing its hazards. Quantitative determination of food at home and abroad main methods of nitrite in spectrophotometry, fluorescence, spectrophotometry and catalytic ion chromatography. In this paper, the common sausage meat, cooked beef, as material, start with the general described the role of nitrite and the danger of the use of hydrochloric acid naphthylethylenediamine method, different Xiangan District, Xiamen City, cooked beef, sausages for random sampling and testing of the nitrite content of nitrite content to draw the curve, and the results were analyzed and eventually substitute for nitrite are discussed. To arouse concern about the safety of nitrite and raise awareness of food health. Key word ：nitrite assay Hydrochloric acid naphthalene ethylene diamine law fungible 目 录 前言..............