腌制条件对小白菜中硝酸盐和亚硝酸盐含量的研究

Effect of Different Pickled Condition on the Content of Nitrate and Nitrite in Cabbage

研究不同腌制条件下的小白菜中硝酸盐和亚硝酸盐的含量,结果表明小白菜中硝酸盐和亚硝酸盐含量在不同盐度和贮藏条件下变化明显.硝酸盐和亚硝酸盐含量由低到高变化的腌制盐添加量依次为70 g/kg<100 g/kg<20g/kg<50 g/kg;亚硝酸盐含量由低到高变化的贮藏条件为冷冻(-20℃)<室温(20℃)<保鲜(4℃),而硝酸盐在保鲜(4℃)下较高,冷冻(-20℃)和室温(20℃)条件下无差异.但是在不同p H腌制条件下硝酸盐和亚硝酸盐含量变化均不明显.因此,在腌制小白菜时,加入70 g/kg的食用盐和冷冻(-20℃)条件下保存,这样腌制出来的小白菜硝酸盐和亚硝酸盐的含量都相对偏低,食用更安全.

Contents of nitrate and nitrite in cabbage under different pickled conditions were studied. The result showed： The content of nitrite and nitrate in cabbage were significantly different under different picked condition. The content of nitrite and nitrate was 70 g/kg〈 100 g/kg〈20 g/kg〈50 g/kg in cabbage under different pickled salinity;the content of nitrite was refrigeration（ -20℃ ） 〈room temperature（ 20℃ ） 〈cool temperature （4℃） in different temperature pickled condition, and the content of nitrate in cabbage under the cool temperature （4℃） was higher, but there was no difference between that under refrigera- tion（-20℃） and room temperature（20℃）. However, the contents of nitrate and nitrite in pickled cab- bage were unconspicuous,which were pickled in different incubate pH condition. Therefore, the content of nitrate and nitrite was low in 7% of salinity and kept in -20℃, which was safer to eat.