薄荷汁液对腌制白菜中亚硝酸盐的影响

Effect of mint juice on nitrite in pickled cabbage

【目的】以薄荷为原料,探究不同体积百分比的薄荷汁液在相同条件下对腌制白菜中亚硝酸盐含量的影响,并通过感官评价得出综合效果最佳的薄荷汁液体积百分比。【方法】采用控制变量法进行单因素实验,将腌制白菜分为5组,4个实验组(分别为Lp_(100)、Lp_(80)、Lp_(60)、Lp_(40))和1个对照组CK。采用正态性检验、方差齐性检验、方差分析以及多重比较方法对数据进行统计学分析。【结果】添加薄荷汁液的实验组中亚硝酸盐含量远低于对照组中亚硝酸盐含量。每一天中随着薄荷汁液体积百分比增加,清除效率越高,腌制白菜中亚硝酸盐含量越少。薄荷汁液体积百分比为100%时,1~5 d发酵过程中腌制白菜中的亚硝酸盐含量保持最低。当发酵时间为第5天时,体积百分比为100%的薄荷汁液对腌制白菜中亚硝酸盐的清除效率达到最高,为49.55%。向腌制白菜中添加体积百分比为60%的薄荷汁液在感官评价中获得最高分(92分)。【结论】薄荷汁液能降低腌制白菜中的亚硝酸盐,使亚硝峰峰值降低,并且随着体积百分比增加,效果越好,还能使腌制白菜拥有更佳风味。体积百分比为60%的薄荷汁液综合效果最佳。

[Objective]To explore the effect of mint juice on the nitrite content in pickled cabbage,and to determine the best concentration of mint juice through comprehensive sensory evaluation.[Methods]The control variates method was used to conduct this single factor experiment.The pickled cabbage processing was divided into five groups,one control group CK,and four experimental groups,Lp_(100),Lp_(80),Lp_(60),Lp_(40),respectively.The data were analyzed by using test of normality,homogeneity of variance test,ANOVA and multiple comparisons.[Results]The content of nitrite in the experimental group with mint juice was much lower than that in the control group.During each day,as the concentration of mint juice increased,the removal efficiency also increased and the nitrite content in pickled cabbage decreased,too.When the concentration of mint juice was 100%,the nitrite content in pickled cabbage remained the lowest during 1-5 days of fermentation.On the fifth day of fermentation,the removal efficiency of nitrite in pickled cabbage by mint juice with 100%concentration reached the highest(49.55%).Adding 60%mint juice to pickled cabbage showed the highest score of 92 in sensory evaluation.[Conclusion]Mint juice can reduce the nitrite content in pickled cabbage and make pickled cabbage a better flavor.Result indicates that 60%mint juice is the best concentration for a comprehensive effect.