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摘要 亚硝酸盐是一种有致癌作用的物质，人体食用过多会危及生命。 本试验采取盐酸萘乙二胺分光光度法,摸索不同储备温度以及时间影响剩饭中亚硝酸盐含量的情况。为缩小其对人体的挫伤提供根据，以指导人们合理饮食。本实验设置了三个温度梯度，分别是：常温；冷藏；冷冻。三组时间段分别是：4小时；8小时；20小时以及两种食材：炒米和炒面进行了十八组实验共12天。比较了不同的储藏温度、不同的储藏时间对剩饭中亚硝酸含量的影响。结果标明：在一定的时间范围内，伴随储备时间的增加，亚硝酸含量不断增加。在一定储藏温度范围内，随着储藏温度的增加，亚硝酸的含量也逐渐增加。在这三种温度处理情况下, 亚硝酸盐的含量依次是常温亚硝酸盐的含量最多，其次是冷藏，最后是冷冻的。49816
毕业论文关键字：亚硝酸 分光光度法 储藏时间 储藏温度 剩饭
Effects of different storage conditions on the amount of leftovers generated nitrite
Abstract：Excessive Nitrite is a carcinogenic substance, human eating too much can be life-threatening. This test is to take hydrochloric acid naphthylethylenediamine spectrophotometry, and explore different temperatures and reserve time on the case of the nitrite content of leftovers. To reduce its offer based on the human body injury, to guide people to a reasonable diet. The experimental set-up three temperature gradient, are: room temperature; refrigerator; freezer. Three time periods are: 4 hours; 8 hours; 20 hours as well as two ingredients: fried rice and fried noodles were eighteen experiments for 12 days. Comparison of different storage temperature and different storage time on the nitrite content of leftovers. The results indicate: within a certain time frame, with the increase of reserve time, increased levels of nitrite. Storage temperature within a certain range, increases with increasing storage temperature, gradually increasing the content of nitrite. In all three cases the processing temperature, the nitrite content in turn is the most abundant nitrite at room temperature, followed by refrigeration, and finally frozen.
Keywords: Spectrophotometry；Nitrite；Storage time；Storage temperature； Leftovers
目录
摘 要 1
Abstract： 1
引言 2
1材料与方法 2
1.1材料与试剂 2
1.2仪器与设备 2
1.3实验方法 3
1.3.1溶液的配制 3
1.3.1.1亚铁氰化钾溶液的配制 3
1.3.1.2硫酸锌溶液的配制 3
1.3.1.3饱和硼砂溶液的配制 3
1.3.1.4对氨基苯磺酸溶液的配制 3
1.3.1.5盐酸奈乙二胺溶液的配制 3
1.3.1.6亚硝酸钠标准溶液的配制 3
1.3.1.7亚硝酸钠标准使用液的配制 3
1.3.1.8盐酸的配制 4
1.3.2样品液的提取 4
1.3.3结果计算 4
2结果与分析 4
2.1标准曲线的绘制 4
2.2不同的贮藏温度与时间对剩饭中亚硝酸盐含量的影响 6
2.2.1温度恒定时亚硝酸盐含量的变化