发酵蔬菜中亚硝酸盐的消减方法

Methods of reducing nitrite content in fermented vegetables

亚硝酸盐残留是发酵蔬菜的主要安全问题,已成为制约发酵蔬菜生产和安全消费的重要因素。严格控制发酵条件、采用人工接种发酵技术以及添加抗氧化剂和调味菜等方法,可以降低发酵蔬菜中的亚硝酸盐含量,提高其安全性。文章中,作者对这些方法及其消减作用机理进行了综述。

Nitrite reside is the major safety problem of fermented vegetables and has influenced the production and consumption of fermented vegetables. Therefore, effective methods should be chosen to reduce the residue. In this article, the author reviewed the methods, which include controlling fermentation condition, applying artificial fermentation and adding antioxidants, garlic, ginger, onion and some edible materials, and their mechanisms.