大白菜腌渍过程中亚硝酸盐含量动态变化及其机制

Dynamic Change of Nitrite Content in Pickling Cabbage and Mechanism

目的探讨亚硝酸盐含量与大白菜腌渍液的食盐浓度、温度、酸度、含糖量的关系,以及亚硝酸盐在腌渍蔬菜中的形成机制。方法按四分法将蔬菜切碎,用捣碎机制成匀浆,加活性炭脱色、过滤后采用酸度计测定法、盐酸萘乙二胺法、紫外分光光度法进行检测。结果当食盐浓度一定时,亚硝酸盐含量呈先升后降的趋势,食盐浓度越低,亚硝酸盐的含量达到最大值越早,且峰值越大;温度越高、酸度越大,亚硝酸盐生成较早,峰值较低;外加葡萄糖和微波加热可以使亚硝酸盐含量下降。结论食用腌渍大白菜时最好避开"亚硝峰",建议在25 d后食用较安全,生产厂家应把亚硝酸盐作为一个质量检测指标。

Objective To explore the relationship between the content of nitrite in the pickled celery cabbage and the salt concentration, temperature, acidity and sugar content of the pickling liquid and the formational mechanism of nitrite in pickled vegetables to reduce nitrite in pickling celery cabbage. Methods UV spectrophotometer method was used. Resuits When the content of salt was set, there was a trend that the content of nitrite first increased and then decreased, it was suggested that it was safer to eat after 25 days. The lower the content of salt was, the earlier the content of nitrite peaked , the lower the temperature was and the greater acidity was, the earlier nitrite formed and the lower its peak value was. In addition, glucose and microwave heating could decrease nitrite content. Conclusion Customers should pay attention to the peak period of nitrite content. Nitrite should be regarded as a monitoring index.