泡菜中硝酸盐和亚硝酸盐含量及pH值变化规律  

Research on dynamic variation of nitrate and nitrite content and pH in pickle

作　　者：段先兵 钟叶芳 杨维占[1] DUAN Xian-bing;ZHONG Ye-fang;YANG Wei-zhan(Huiyang District Center for Disease Control and Prevention,Huizhou,Guangdong 515211,China)

机构地区：[1]惠州市惠阳区疾病预防控制中心,广东惠州516211 [2]惠州大亚湾经济技术开发区疾病预防控制中心,广东惠州516083

出　　处：《中国卫生检验杂志》2019年第4期481-482,486,共3页Chinese Journal of Health Laboratory Technology

基　　金：2017年度惠州市医疗卫生类科技计划项目(2017-Y219)

摘　　要：目的检测分析自制泡菜泡制过程中硝酸盐和亚硝酸盐含量及pH值变化规律,为安全地泡制及食用自制泡菜提供参考依据。方法以白萝卜、豇豆、辣椒为原料,在盐含量为8%、发酵温度为25℃的条件下泡制,用离子色谱法测定泡制过程中硝酸盐和亚硝酸盐的含量及pH值,对结果数据进行分析,绘制其变化曲线,找出规律。结果 3种泡菜硝酸盐含量随泡制时间先快速降低,然后在第8 d～10 d出现反弹峰,最后反弹峰下降后趋于平缓。亚硝酸盐含量先是随泡制时间升高,在第5 d～6 d出现"亚硝峰",随后下降,至第10 d后趋于平稳,且其含量符合国家卫生标准限值要求。pH值先随泡制时间下降,下降到一定值时,趋于平稳,维持在3.0～3.5。结论自制泡菜泡制过程中硝酸盐含量、pH值下降明显,亚硝酸盐含量虽出现"亚硝峰",但泡制10 d后,含量很小,可安全食用。Objective The contents of nitrate and nitrite and their changing rules were detected and analyzed in order to provide reference for reasonable and safe pickle brewing and eating. Methods With radish, cowpea and pepper as raw materials, the contents and pHs of nitrate and nitrite were determined by ion chromatography under the conditions of salt content of 8% and fermentation temperature of 25 ℃. The results were analyzed and the change curves were drawn to find out the law. Results The nitrate content of the three pickles decreased rapidly with the soaking time, and then a rebound peak was observed during 8 d-10 d. Finally, the rebound peak declined and became gentle. Nitrite content first increased with the fermentation time, appeared "nitrite-peak" during 5 d-6 d, and then decreased, and then stayed stable at 10 d. And its content conforms to the national health standards limit requirements. The pH decreased with the fermentation time first, and then declined to a certain value, and kept stable within 3.0-3.5. Conclusion The contents of nitrate and pH decreased obviously during the pickling process of homemade pickled vegetables. Although the content of nitrite increased, the content of nitrite appeared "nitrite-peak", but ten days later, the content was very small, so the pickled vegetables are safe to eat.

关 键 词：泡菜 硝酸盐 亚硝酸盐 PH值 变化规律 

分 类 号：R155.5[医药卫生—营养与食品卫生学]