| 正交交互试验法讨论发色助剂对于降低亚硝酸盐残留量的效果 |
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| 引用本文： | 刘辰麒,王锡昌,丁卓平,陈海杰. 正交交互试验法讨论发色助剂对于降低亚硝酸盐残留量的效果[J]. 食品科学, 2007, 28(7): 215-218 |
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| 作者姓名： | 刘辰麒 王锡昌 丁卓平 陈海杰 |
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| 作者单位： | 上海水产大学食品学院； 上海水产大学食品学院 上海200090； 上海200090； |
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| 基金项目： | 上海市重点学科建设项目（T1102） |
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| 摘 要： | 亚硝酸盐是肉类腌制品中最常用的发色剂,过量添加对人体有害,但是可以通过添加各种发色助剂来降低亚硝酸盐的用量。选择不同发色助剂会导致亚硝酸残留量的水平也各不相同,本研究运用正交交互分析讨论发色肉制品中各发色助剂对于降低亚硝酸盐残留量的效果,并根据试验数据对影响亚硝酸盐残留量的各因素及交互作用进行了分析。得出各因素及因素之间的相互作用和对亚硝酸盐残留量影响程度的排序。
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| 关 键 词： | 正交分析方法 交互作用 发色助剂 亚硝酸盐 |
| 文章编号： | 1002-6630（2007）07-0215-04 |
| 修稿时间： | 2006-05-25 |
Application of Orthogonal and Interactional Analysis Method in Researching Effects of Color Auxiliaries for Decreasing Nitrite Residua |
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| LIU Chen-qi,WANG Xi-chang,DING Zhuo-ping,CHEN Hai-jie. Application of Orthogonal and Interactional Analysis Method in Researching Effects of Color Auxiliaries for Decreasing Nitrite Residua[J]. Food Science, 2007, 28(7): 215-218 |
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| Authors: | LIU Chen-qi WANG Xi-chang DING Zhuo-ping CHEN Hai-jie |
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| Affiliation: | College of Food Science and Technology, Shanghai Fisheries University, Shanghai 200090, China |
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| Abstract: | Nitrite curing is always adopted in traditional meat product manufacture. Excessive use of curing agent can lead to the formation of carcinogenic nitrosamine which is health hazard. Various color auxiliary agents chosen can affect residual contents of nitrite. In this paper, by orthogonal and intcractional analysis effects of color auxiliary agents in food on decreasing nitritc residua were analyzed. Order arrangement of different factors on nitritc residua and concerned interactions among them were obtained. |
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| Keywords: | orthogonal analysis interactions, color auxiliary nitrite |
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