三种配伍中草药复合水煎液对泡菜腌制过程中亚硝酸盐含量的影响研究  

The Effect of Compound Water Decoction with Three Chinese Herbs on Nitrite Content in the Pickling Process of Pickles

作　　者：刘芳[1] 陈辉祥 孙瑞 胡春霞 张毅[1] 夏旭 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2017年第12期84-88,共5页China Condiment

基　　金：四川理工学院国家级大学生创新创业训练计划项目(201610622043)

摘　　要：研究黄芪、党参、当归3种配伍中草药复合水煎液对泡菜腌制过程中亚硝酸盐含量的影响。采用具有抑菌效果的不同浓度水煎液腌制泡菜,测定其亚硝酸盐含量,并通过与空白对照、大蒜、维生素C进行比较,评价其对亚硝酸盐的消减能力。实验结果表明:黄芪、党参、当归复合水煎液腌制泡菜,"亚硝峰"出现早,峰值低,效果优于常用阻断剂大蒜和维生素C。其中0.6g/mL水煎液对泡菜亚硝酸盐含量的消减效果显著,峰值为10.56mg/kg,发酵后期亚硝酸盐含量仅为0.18mg/kg,远低于国家标准。黄芪、党参、当归3种配伍中草药复合水煎液可作为亚硝酸盐阻断剂用于泡菜腌制。Study on the effect of compound water decoction with three Chinese herbs which are Astragalus membranaceus ,Codonopsis pilosula and Angelica sinensis on nitrite content in the pickling process of pickles. The nitrite content is determined by using different concentration of water decoction with antibacterial effect, and the blank control, garlic, vitamin C are compared to evaluate its ability to reduce nitrite content. The results show that the ＂nitrite peak＂ of compound water decoction of Astragalus membranaceus, Codonopsis pilosula and Angelica sinensis for pickling vegetables arises early and the peak value is low, so the effect is superior to the common garlic and vitamin C. Among the four different concentration of water decoction, 0. 6 g/mL water decoction significantly reduces nitrite content, the peak value of nitrite is 10.56 mg/kg, the nitrite content in the later fermentation is only 0. 18 mg/kg, which is much lower than the national standard. The compound water decoction of Astragalus rnembranaceus, Codonopsis pilosula and Angelica sinensis can be used for nitrite blocker during the process of pickling vegetables.

关 键 词：泡菜 亚硝酸盐 黄芪 党参 当归 复合水煎液 大蒜 VC 

分 类 号：TS205.2[轻工技术与工程—食品科学]