发酵蔬菜硝酸盐、亚硝酸盐消长变化及其相关性的研究  

Study on the change of nitrate and nitrite in fermented vegetable and its correlation

作　　者：迟雪梅[1,2] 王一茜 乔慧 荣金诚[1,2] 迟乃玉 张庆芳 CHI Xue-mei;WANG Yi-qian;QIAO Hui;RONGJin-cheng;CHI Nai-yu;ZHANG Qing-fang(College of Life Science and Technology, Dalian University, Dalian 116622, China;Liaoning Marine Micr-obial Engineering and Technology Center, Dalian 116622, China)

机构地区：[1]大连大学生命科学与技术学院,辽宁大连116622 [2]辽宁省海洋微生物工程技术研究中心,辽宁大连116622

出　　处：《食品与发酵工业》2018年第1期25-30,共6页Food and Fermentation Industries

基　　金：国家高技术研究发展计划"863"(2007AA021306);辽宁省自然科学基金(2014020134)

摘　　要：通过自然发酵和接种发酵蔬菜,首先研究发酵菜中硝酸盐、亚硝酸盐、总酸及汤汁中亚硝酸盐、pH值的消长变化,进一步分析接种量、菜中硝酸盐剩余量、菜中亚硝酸盐残留量、汤汁中亚硝峰值及汤汁最低pH值等指标的相关性。实验结果表明:在其他条件相同的情况下,接种发酵(单菌种或复合菌剂)菜中亚硝酸盐低于自然发酵,但硝酸盐剩余量显著高于自然发酵;汤汁的亚硝峰值与菜中亚硝酸盐残留量相关性显著,汤汁的亚硝峰值与菜中硝酸盐的剩余量相关性显著,汤汁最低pH值与菜中亚硝酸盐残留量相关性显著。Nitrite is poisonous and carcinogenic to people, while nitrate should also be paid attention as the precursor of nitrite. In this study, by fermenting vegetables naturally and fermenting vegetables with specific strains inoc- ulated, the changes of nitrate contents, nitrite contents and total acid contents in vegetables and nitrite contents and pH values in soup were firstly investigated. Correlation analysis of various indicators were further investigated, inclu- ding the amounts of inoculums, nitrite residues in vegetables, nitrate residues in vegetables and top amounts of nitrite and lowest pH value in soup. Studies showed that nitrite contents in fermented vegetables inoculated with specific strains were lower than those in natural fermentation, while the amounts of nitrate residues were obviously higher. Furthermore, top amounts of nitrite in soup had a remarkable correlation to the amounts of nitrite/nitrate residues in vege- tables. The lowest pH values were also closely correlated to the amounts of nitrite residues in vegetables. This study is of great significance to related studies and applications.

关 键 词：蔬菜发酵 硝酸盐 亚硝酸盐 PH值 相关性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]