降低腌制白萝卜中亚硝酸盐含量的方法探讨

Discussion on Method of Decreasing Nitrite Content in Salted White Radish

[目的]降低腌制白萝卜中的亚硝酸盐含量。[方法]在白萝卜腌制过程中添加葱、姜、大蒜、干辣椒、抗坏血酸等不同配料,采用α-萘胺比色法测定亚硝酸盐含量,探讨降低腌制白萝卜中亚硝酸盐含量的方法。[结果]5%食盐腌制的白萝卜在第8天出现亚硝峰,15%食盐腌制的白萝卜在第11天出现亚硝峰,且前者的亚硝峰值远高于后者。添加葱、姜、蒜、干辣椒及抗坏血酸均能在不同程度上抑制亚硝酸盐的产生,其中抗坏血酸、蒜和葱的抑制效果较明显。在一定范围内,大蒜的用量越大,其对亚硝酸盐的清除作用越强,5%大蒜对亚硝酸盐的去除能力最好。[结论]适当地提高食盐浓度和延长腌制时间是降低腌制白萝卜中亚硝酸盐含量的有效办法。

[Objective] The aim was to decrease the nitrite content in salted white radish.[Method] Adding different condiments such as shallot,ginger,garlic, chilli and andascorbic acid in the salted process of white radish,the nitrite content was detected by α-naphthylamine colorimetric method and the method of decreasing the nitrite content in salted white radish was discussed.[Result]The nitrite-peak of the white radish salted by 5% salt appeared in the 8th d,that salted by 15% salt appeared in the 11th d,and the nitrite-peak value of the former was far higher than that of the latter.Adding shallot,ginger,garlic,chilli and andascorbic acid all could inhibit the produce of nitrite to a different degree and among them,the inhibitory effect of andascorbic acid,garlic and shallot were obvious.The scavenging effect of garlic to nitrite was stronger when the amount of garlic was more in a certain range and the removal ability of 5% garlic to nitrite was best.[Conclusion] Increasing the concn.of salt and prolonging the bloat time properly were the effective method for decreasing the nitrite content in salted white radish.