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Study on Elimination Effect of Garlic Extracts to Nitrite In Preserved Vegetable

Liu Chang-jiang

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Abstract

In this paper,the elimination rate of garlic to nitrite was determined by using N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method.In addition,the factors of elimination effect of garlic extract to nitrite was studied.The results showed that the optimal process parameters were: the ratio of material and fluid was 1∶2,80℃ water bath 10min,pH 4.0,the treatment duration was 20min.It is remarkable for preserved vegetable to make use of garlic to eliminate nitrite.

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What this paper is about

In this paper,the elimination rate of garlic to nitrite was determined by using N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method.In addition,the factors of elimination effect of garlic extract to nitrite was studied.The results showed that the optimal process parameters were: the ratio of material and fluid was 1∶2,80℃ water bath 10min,pH 4.0,the treatment duration was 20min.It is remarkable for preserved vegetable to make use of garlic to eliminate nitrite.

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Available abstract

In this paper,the elimination rate of garlic to nitrite was determined by using N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method.In addition,the factors of elimination effect of garlic extract to nitrite was studied.The results showed that the optimal process parameters were: the ratio of material and fluid was 1∶2,80℃ water bath 10min,pH 4.0,the treatment duration was 20min.It is remarkable for preserved vegetable to make use of garlic to eliminate nitrite.

Key concepts: Nitrite, Chemistry, Food science, Organic chemistry, Nitrate

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