求翻译：主要研究了大蒜微波浸提液对亚硝酸盐的清除效果。采用盐酸萘乙二胺分光光度法对由肉样品亚硝酸盐清除率的影响因素进行了分析。结果表明，微波功率460W，微波作用时间90s，反应液pH为4.0时对亚硝酸盐的清除率最高,可达到92.37%。是什么意思？

The extract of garlic microwave nitrite scavenging effect. Adopt the hydrochloric acid naphthylethylenediamine spectrophotometric method pairs of the the the impact of of clearance rate by the the Asian nitrate of the meat sample factors carried out analyzed. The results show that the, microwave pow

The main study microwave garlic dip refers to the nitrite removal. In accordance with hydrochloric acid and b2 spectrophotometer by meat samples for nitrate removal rates are analyzed. Results showed that microwave power 460 W microwave role, 90 s, and the response time is 4.0 hours for pH nitrites

Mainly has studied the garlic microwave leaching solution to the nitrite elimination effect.Used the hydrochloric acid naphthalene ethylene diamine spectrophotometric method to carry on the analysis by the meat sample nitrite percentage clearance influence factor.The result indicated that, microwave

Primary study on microwave extraction of garlic extract on effect of nitrite. Ethyl naphthalene diamine hydrochloride Spectrophotometric method of nitrite from meat samples clearance conducted an analysis of influencing factors. Results show that the microwave power 460W, 90s microwave radiation, re

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