大白菜胯渍发酵亚硝酸盐含量的研究

本实验从不同品种，不同发酵工艺，不同蒜汁浓度三个方面进行大白菜腌渍发酵亚硝酸盐含量的研究。结呆表明，大白菜品种不同，腌渍发酵工艺不同，腌渍液加蒜汁浓度不同，对大白菜腌渍过程中亚硝峰值及成品中亚硝酸盐的残留量影响不同。

The content of NO 2 in Chinese cabbage pickling and fermenting from different variety、process and garlic mash were studied.Results show different content of NO 2 in different varieties of chinese cabbage、different processes and concencation of garlic mash in Chinese cabbage pickling and fermenting.