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硝酸盐或亚硝酸盐作为食品发色剂,在腌制肉制品工业中得到广泛应用。由于亚硝酸盐能引起急性中毒,并能形成强烈的致癌作用物亚硝胺类,因此食品卫生要求控制硝酸盐和亚硝酸盐的含量。一般硝酸盐含量小于500mg/kg,亚硝酸盐不得超过
Nitrates or nitrites as food coloring agents are widely used in the marinated meat products industry. Because nitrite can cause acute poisoning and form strong carcinogenic nitrosamines, food hygiene requires control of nitrate and nitrite levels. General nitrate content of less than 500mg / kg, nitrite can not exceed