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目的:对市售散装牛奶亚硝酸盐残留量进行进行检测分析。方法:从平凉市随机抽取112份散装牛奶,对亚硝酸盐含量进行检测。结果:平凉市散装牛奶亚硝酸盐检出率达100%,含量变化呈明显的季节性分布,秋高冬低。结论:微生物作用是第一诱发因素。存放时间对散装鲜牛奶亚硝酸盐含量有影响,放置时间延长,亚硝酸盐含量升高。牛奶中的亚硝酸盐含量随加热次数的增加呈先增后减趋势,重复烧煮三次,亚硝酸盐含量达加热前的3倍。抗氧化剂Vc对散装鲜牛奶亚硝酸盐具有明显的阻断降解作用,清除率达到95%以上。
Objective: To detect and analyze the nitrite residues of commercially available milk in bulk. Methods: 112 batches of milk were randomly selected from Pingliang City to test the content of nitrite. Results: The detection rate of bulk milk nitrite in Pingliang City was 100%, the content of which was obviously seasonal distribution, autumn high winter low. Conclusion: Microbial action is the first predisposing factor. The storage time had an impact on the content of nitrite in bulk fresh milk, prolonged storage and increased nitrite content. The content of nitrite in milk increased first and then decreased with the increase of heating frequency, repeated cooking three times, the content of nitrite reached three times before heating. Antioxidant Vc has obvious blocking and degrading effect on bulk fresh milk nitrite, and the clearance rate is more than 95%.