Open AccessEffect of ethanol extract from chestnut flower on nitrite content in pickles
Author(s) -
Shi Siyu,
Haibin Li,
Hao Yu,
Wenhui Liang,
Wang Fang,
Pang Meixia,
Jian Hua Qi
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/2009/1/012051
Subject(s) - nitrite , pickling , chemistry , food science , ethanol , horticulture , biology , biochemistry , organic chemistry , nitrate
In this paper, chestnut flowers from the Huairou District of Beijing were used as experimental materials. It was aimed to explore the removal effect of nitrite by ethanol extract simulation system of chestnut flower and its impact on nitrite in food. The content of nitrite was measured by the naphthalene ethylenediamine hydrochloride method. In the experiment, the ethanol extract of chestnut flower was added when pickling vegetables. During pickling, adding the ethanol extract of chestnut flower could decrease the content of nitrite. As a consequence, the peak of nitrite was delayed one day due to the addition of 0.2 g/mL ethanol extracting from the chestnut flower.