| H2O2浸泡去除芹菜中硝酸盐的实验条件探讨 |
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| 引用本文： | 张庆乐,张丽青,王浩.H2O2浸泡去除芹菜中硝酸盐的实验条件探讨[J].中国教育技术装备,2007(11):35-36. |
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| 作者姓名： | 张庆乐 张丽青 王浩 |
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| 作者单位： | 1. 泰山医学院化学与化学工程学院,山东泰安,271016
2. 泰山医学院药学院,山东泰安,271016 |
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| 摘 要： | 浸泡法是降低蔬菜中硝酸盐含量的有效途径之一。本文以芹菜为试验材料,研究了利用H2O2溶液浸泡后在不同条件下的硝酸盐去除率,结果表明:在温度为303K时,用浓度为0.01mol/L的H2O2溶液浸泡50min,去除率可达71.9%,效果最好。
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| 关 键 词： | 芹菜 硝酸盐 去除率 |
| 文章编号： | 1671-489X（2007）11-0035-02 |
Discussing Experiment Condition of Removing Nitrate In Celery Soaked by Hydrogen Peroxide |
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| Zhang Qingle,Zhang Liqing,Wang Hao.Discussing Experiment Condition of Removing Nitrate In Celery Soaked by Hydrogen Peroxide[J].china educational technique & equipment,2007(11):35-36. |
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| Authors: | Zhang Qingle Zhang Liqing Wang Hao |
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| Institution: | 1 Taishan Medical University Chemistry and Chemistry Engineering College, Taian,Shandong 271016; 2 Taishan Medical University Pharmacology College, Taian,Shandong 271016 |
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| Abstract: | Soak is an effective way of removing the content of nitrate in vegetable. This paper discusses the nitrate removing rate in celery soaked by hydrogen peroxide in different conditions. The result indicates that the best removing rate will derived when the temperature is 303 K, the concentration of hydrogen peroxide is 0.01 mol/L and the soaked time is 50min. |
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| Keywords: | H2O2 |
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