Determination of Contents of VC,Nitrate,Nitrite of Varied Zingiber officinale

Abstract

Abstract: Objective: To determine the contents of VC, nitrate, nitrite of varied Zingiber officinale, so as to evaluate the quality of Zingiber officinale. Method: Using uhraviolet spectrophotometer to determine the content of VC, nitrate, nitrite by measuring the absorbency of Zingiber officinale at special wavelength. Result: VC was only 2.30mg/100g after Zingiber officinale was cooked 15min. The content is 20.65% of Zingiber officinale’. But VC was 5.86mg/100g in pickle. The content is 52.60% of Zingiber officinale’. Nitrate was 39338.5mg/100g. The content of nitrate was too much to be eaten normally. Nitrite was 0.3046 mg/100g, and exceeded the standard. But the contents of nitrate and nitrite of cooked Zingiber officinale and fermented Zingiber officinale were low.

Key words: , Zingiber officinale； VC； nitrate； nitrite；

LI Shu-Hua, Chen-Feng-Zheng. Determination of Contents of VC,Nitrate,Nitrite of Varied Zingiber officinale[J]. FOOD SCIENCE, 2006, 27(10): 497-499.

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Determination of Contents of VC,Nitrate,Nitrite of Varied Zingiber officinale

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