Study on Elimination Effect of Garlic Extracts on Nitrite in Meat Products

The elimination effect of garlic extract on nitrite in meat products was discussed in this paper. The elimination rate of garlic on nitrite was determined by N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method. The results showed that the optimal temperature and time of water bath,the ratio of solid to liquid,the pH value and the reaction time were 80℃ ,10 min,1:2,4.0 and 20 min,respectively. Under those optimized conditions,the nitrite in meat products could be obviously eliminated.