根菜类腌制过程中亚硝酸盐含量变化规律研究

The study of root vegetables nitrite content in the pickling process variation regularity

目的研究根类蔬菜在腌制过程中亚硝酸盐含量的变化规律。方法本试验以白萝卜等3种根菜为原料,采用家庭腌制法,应用(GB5009.33-2010)盐酸萘乙二胺比色法对其腌制过程中亚硝酸盐含量进行检测。结果根类蔬菜在腌制的第12 d左右出现亚硝酸盐含量达2.815 mg/kg的峰值,之后缓慢下降,在第20 d达到稳定值。结论本次研究确定了腌制根菜的最佳食用时间,为人们合理安全食用提供依据,避免由此造成的疾病和损失。

Objective To study the root vegetables in the salting process of nitrite content change rule. Methods The test to radish three root vegetables as the raw material, using family salting method, （ GB5009.33-2010 ） application of naphthyl ethylenediamine col- orimetric method for the content of nitrite in pickled process detection. Results The root vegetables （potatoes except） in curing twelfth days appear nitrite content up to 2.815 mg/kg Nitrite-peak, then decreased slowly, in the twentieth day reaches a steady value.Conclusion This study determined the pickling root vegetables the best food, for people to provide the basis of reasonable safe to eat, to avoid causing disease and loss of.