低盐高酸酱腌菜中亚硝酸含量的比较研究

Nitrite Content of Low Salt and High Acid Pickles

为探讨酱腌菜中亚硝酸盐含量与食盐、酸度等的关系,以丕蓝、白菜、芹菜、甘蓝、豆角等为原料,按不同比例食盐量、醋酸量、腌制温度制成酱腌菜,采用盐酸萘乙二胺分光光度法测定酱腌莱中亚硝酸盐含量。结果显示食盐质量分数为0.51%,酸度为1.18%的新醋腌制的丕篮亚硝酸盐含量最低;食盐质量分数11.61%,酸度为0.03%的酱咸菜亚硝酸盐含量最高。

In order to study the content of nitrite in pickles and salt, acidity and other relations, blue, cabbage, celery to PI, cabbage, beans as raw materials, according to the proportion of different quantity of salt, the amount of acetic acid and pickling temperature making into pickles, the nitrite content in pickled vegetable is determined by hydrochloric acid Naphthylethylenediamine photometric method. The results show the nitrite content of new vinegar pickled PI basket with the content of salt is 0.51%, acidity is 1.18% is the lowest; the nitrite content of sauce and pickles with salt content 11.61%, acidity is 0.03 % is the highest.