榨菜中亚硝酸盐提取论文完成版.doc

摘 要 榨菜向来是被叫做腌菜佳品，它风味鲜美，质地脆嫩，营养丰富具有一种特别的风味且容易购买。它可以用来做菜，佐餐和做汤。本文用榨菜中亚硝酸盐的含量为测定指标。选取市场中常见的榨菜为测定样品，测定其亚硝酸盐含量。通过料液比、水浴锅温度、浸泡时间对样品中亚硝酸盐提取的影响确定最佳工艺。因此本试验选择乌江榨菜为测定样品并记录不同条件下提取亚硝酸盐含量的变化，即料液比和温度不变的条件下，水浴锅浸泡时间在5min~25min下，榨菜中亚硝酸盐含量随着时间先增加后减少；在水浴锅浸泡时间和料液比不变的条件下，水浴锅的温度在40℃~80℃下，榨菜中亚硝酸亚含量随时间先增多后减少；在水浴锅浸泡时间和温度一定的条件下,料液比在1:5~1:9条件下，榨菜中亚硝酸盐含量随着料液比先增大后减少。在单因素的基础上进行正交试验，得到榨菜中亚硝酸盐提取的最佳工艺条件为：A2B3C1，，即水浴锅温度50℃、水浴锅时间25min、料液比1:7。在此条件下测得榨菜中的亚硝酸盐的含量是2.850mg/kg。 关键词：榨菜；亚硝酸盐含量；水浴锅；提取 Abstract Pickle has always been called pickles. It is delicious flavor, crisp texture, rich nutrition with a special flavor and easy to buy. It can be used to cook, to accompany a meal and soups. In this paper, with a pickle nitrite content for the determination of index. Select common pickle for determination of the sample in the market, determine the nitrite content. Through the material liquid ratio, temperature of water bath pot, the influence of the immersion time was extracted from samples by nitrite to determine the best process. So the best choice wujiang pickle extracted under different conditions for the determination of sample and record the change of nitrite content namely material liquid ratio and under the condition temperature, water-bath water immersion time under 5 min~25min, pickle nitrite content first increased after decreased over time; In water-bath water immersion time and solid-liquid ratio under the condition of constant, the temperature of the water bath pot under 40℃~80℃, pickle nitrite and the content increased after the first reduce over time; In water-bath water immersion time and temperature under certain conditions, material liquid ratio under the condition of 1:5~1:9, pickle nitrite content than first increases with the material liquid after reduction. In the orthogonal experiment was carried out on the basis of single factor, optimum process conditions of pickle nitrite extraction is A2B3C1,namely water bath pot temperature 50℃,water bath pot time 25 min,