To study the different contents of sodium hypochlorite disinfectant on semicarbazide production in waterish logged food products, soaking conditions of sodium hypochlorite concentrations, soaking time, soaking pH, soaking temperature, and rinsing times were investigated. Samples were treated with aqueous sodium hypochlorite and then derivatized by 2-nitrobenzaldehyde. Analytes were extracted by ethyl acetate and cleaned with hexane, and then detection was performed with liquid chromatography-tandem mass spectrometry (LC-MS/MS). Results showed that sodium hypochlorite mass concentrations, soaking time, soaking pH, and soaking temperature respectively had a positive correlation with semicarbazide production. After being rinsed with water one time, semicarbazide was reduced significantly. This study provided a theoretical basis for improving the quality of waterish-logged food in productive technique.
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