发酵蔬菜中亚硝酸盐消长规律及调控技术的研究进展

Research Advances in Dynamic Change and Control Technology of Nitrite in Fermented Vegetables

乳酸菌发酵是我国蔬菜加工的传统工艺之一,发酵蔬菜因其独特的风味和丰富的益生菌而深受消费者喜爱。但现代科学研究发现,蔬菜发酵过程中会产生亚硝酸盐积累的问题,不利于消费者健康。本文概述蔬菜发酵过程中亚硝酸盐形成的机理及变化规律,并对降低发酵蔬菜亚硝酸盐含量的研究与应用进行综述。

Mycotoxins can be remained in animal tissues as a threat of animal-derived food safety.In this paper,research advances in detection techniques of mycotoxin residues in animal tissues has been reviewed.In order to extend the understanding of mycotoxin hazards,the detection limit of mycotoxions in foods is more and more strict and the corresponding detection technology has been also discussed.