芥菜腌制过程中亚硝酸盐消除方法的研究

Study of Technique of Reducing Nitrite Content in Pickled Mustard

以高盐腌制咸菜引起亚硝酸盐含量偏高的现象令人关注.严格控制腌制蔬菜中亚硝酸盐的含量是保证其卫生安全品质的重要措施.通过试验得出：①芥菜掩制过程中亚硝酸盐含量随腌制时间出现高峰,但腌制成熟时,食用是安全的;②在腌制初期加入抗坏血酸、柠檬酸或茶多酚,对抑制亚硝酸盐峰值效果显著,同时添加0.12%抗坏血酸、0.02%柠檬酸和0.045%茶多酚,可以使成品中亚硝酸盐最终残留量显著低于空白对照（α=0.01）,并且在腌制过程中不会出现明显的＂亚硝酸盐高峰＂,显著提高了腌制芥菜食用的安全性.

This thesis thought that strict control salt system vegetables the nitrite content is the important measure of guarantees its hygienic security quality. The content of nitrous acid appears the peak along with the time of pickled mustard, when pickled mustard is mature, edible is safe. Joins the antiscorbutic acid, the citric acid or the tea polyphenol in the initial period of pickled mustard, will enhanced the edible security.