酸奶中乳酸菌菌落总数测定 .docVIP

连云港师范高等专科学校毕业论文（设计） -  PAGE 7 - 目录  TOC \o 1-3 \h \z \u  HYPERLINK \l _Toc295734935 中文摘要  PAGEREF _Toc295734935 \h 1  HYPERLINK \l _Toc295734937 英文摘要  PAGEREF _Toc295734937 \h 2  HYPERLINK \l _Toc295734938 1.前言  PAGEREF _Toc295734938 \h 3  HYPERLINK \l _Toc295734939 2.材料与方法  PAGEREF _Toc295734939 \h 3  HYPERLINK \l _Toc295734940 2.1 试验材料  PAGEREF _Toc295734940 \h 3  HYPERLINK \l _Toc295734941 2.2 试剂及其配置  PAGEREF _Toc295734941 \h 3  HYPERLINK \l _Toc295734942 2.3 主要仪器  PAGEREF _Toc295734942 \h 4  HYPERLINK \l _Toc295734943 2.4 实验方法  PAGEREF _Toc295734943 \h 4  HYPERLINK \l _Toc295734944 2.4.1实验原理  PAGEREF _Toc295734944 \h 4  HYPERLINK \l _Toc295734945 2.4.2亚硝酸钠标准曲线的绘制  PAGEREF _Toc295734945 \h 4  HYPERLINK \l _Toc295734947 2.4.3样品的处理  PAGEREF _Toc295734947 \h 5  HYPERLINK \l _Toc295734948 2.4.3样品中亚硝酸盐的测定  PAGEREF _Toc295734948 \h 6  HYPERLINK \l _Toc295734949 3. 样品中亚硝酸钠含量的计算结果  PAGEREF _Toc295734949 \h 6  HYPERLINK \l _Toc295734950 4.讨论  PAGEREF _Toc295734950 \h 7  HYPERLINK \l _Toc295734952 参考文献  PAGEREF _Toc295734952 \h 7  中文摘要 摘要：本实验采用分光光度法对腐乳中的亚硝酸钠的含量进行了测定。并将测出的检测值与食品安全国家标准（GB 5009.33-2010）中关于食品中亚硝酸钠的最大残留量比较，以确定腐乳亚硝酸钠含量指标是否合格。实验结果显示，所选样品中的亚硝酸钠含量均在国家食品安全标准之内，分光光度法是使其行之有效的方法。 关键词：腐乳；亚硝酸钠含量；分光光度法； 英文摘要 Abstract: The experimental results of the fermented bean curd spectrophotometric method of sodium nitrite content was determined. And the measured assessment and the national food safety standards (GB 5009.33-2010) about the biggest residues in food central Asia sodium nitrate compared to make sure fermented bean curd sodium nitrite content if they are qualified index. Experimental results show that the selected samples of the content of sodium nitrite were in the national food safety standards, spectrophotometry is within the effective method. Key words：Fermented bean curd, Sodium nitrite content, spectrophotometry 腐乳中亚硝酸钠含量的测定 1.前言 腐乳（sufu）又称豆腐乳，是我国独特的传统发酵食品，已有一千五百多年