降低腌制酸菜中亚硝酸盐方法的研究  

Method of Nitrite Reduction in Preserved Pickles

作　　者：杨晓民[1] 郭立斌[1] 安国民[1] 

机构地区：[1]河北北方学院理学院,河北张家口075000

出　　处：《河北北方学院学报（自然科学版）》2009年第1期36-38,48,共4页Journal of Hebei North University:Natural Science Edition

摘　　要：目的探讨抗坏血酸对腌制酸菜中亚硝酸盐的降低效果，从而找出一种切实可行的方法来降低腌制酸菜中的亚硝酸盐．方法用同种方法腌制一系列洋白菜，在腌制之初分别向其中加入不同量的抗坏血酸，每隔一天取样测定，比较其中亚硝酸盐的含量．结果通过对不同样品的测定，可以看出，在只加入抗坏血酸（浓度：0．025～0．300g／kg）时，不论加入量的多少，腌制洋白菜中亚硝酸盐含量降低很少，但当加入一定量的柠檬酸后，腌制洋白菜中亚硝酸盐含量明显减少．结论向腌制酸菜中同时加入适量的抗坏血酸（浓度：0．63mg／kg）和柠檬酸可以显著降低其中亚硝酸盐的含量．Objective To probe into the effect of nitrite which decreases ascorbic acid in pickled pickles, and to find a practical way to remove nitrite in pickles. Methods Using the same method of curing a range of cabbages, in which different amounts of ascorbic acid were put at the beginning, sampling every other day, comparing nitrete content. Results Through the determination of the different samples, it was observed that when only ascorbic acid was put in （concentration： 0. 025-0. 300 g/kg）, little nitrite in picked cabbage decreased. But when added a certain amount of citric acid, salt cabbage nitrite significantly reduced. Conclusion Appropriate amount of ascorbic acid （concentration： 0. 63 mg/kg） and citric acid can significantly reduce the content of nitrite in pickled food.

关 键 词：腌制酸菜 抗坏血酸 亚硝酸盐 柠檬酸 

分 类 号：R151.3[医药卫生—营养与食品卫生学]