黄菜亚硝酸盐含量的降低及其安全性评价研究

Safety assessment of nitrite in pickled huangcai vegetables and related countermeasures to reduce its content

目的:选用叶茎类蔬菜(芥菜、莴笋、芹菜),根据民间传统做法制作"醴陵黄菜"开胃食品;方法:采用国标方法盐酸萘乙二胺比色法测定其亚硝酸盐的含量,同时,采用二氧化氯溶液浸泡、接种乳酸菌、添加蒜汁、姜汁、葱等方法降低亚硝酸盐含量,达到每日允许限量。结果:通过以上各种方法均能在较短时间内有效降低亚硝酸盐含量33.9%～56.7%。

Different kinds of leaf and stem vegetables(mustard,lettuce,celery)were selected to produce so-called"Liling-Huangcai",a kind of pickled appetizing vegetables by traditional way.The content of nitrite was measured using the national standard-N-(1-naphthyl)ethylenediamine hydrochloride colorimetry.In order to reduce the nitrite to meet ADI,different methods were tried such as soaking material in chlorine dioxide solution;inoculating with lactobacillus or adding garlic and ginger juice during pickling process...