有机酸对泡菜中亚硝酸盐的降解作用  

Effect of degradation of nitrite by organic acids in pickles

作　　者：商景天 王修俊 王继辉[1,2] SHANG Jing-tian;WANG Xiu-jun;WANG Ji-hui(School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy Guizhou University, Guiyang, Guizhou 550025, China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学发酵工程与生物制药省级重点实验室,贵州贵阳550025

出　　处：《食品与机械》2018年第3期73-78,共6页Food and Machinery

基　　金：贵州省农业攻关项目(编号:黔科合NY字[2012]3018号);贵州省农业攻关项目(编号:黔科合NY字[2015]3025-1号)

摘　　要：通过高效液相色谱法对泡菜在自然发酵过程中产生的有机酸种类进行分析,对6种不同有机酸体外降解亚硝酸盐的作用进行研究。结果表明:泡菜中含有草酸、酒石酸、乳酸、乙酸、琥珀酸等有机酸。在72h反应周期内,6种有机酸均能降解亚硝酸盐,对亚硝酸盐降解能力顺序为草酸>酒石酸>柠檬酸>苹果酸>乳酸>丁二酸>乙酸;亚硝酸盐降解率随有机酸起始浓度的增加而增大,升高温度也能提高有机酸对亚硝酸盐的降解能力。In order to investigate the degradation of nitrite by organic acids during the fermentation of pickles,the organic acids were analyzed by high performance liquid chromatography（HPLC）,and 6 different kinds of organic acid for nitrite degradation in vitro were studied.The results showed that the pickles contained oxalic acid,tartaric acid,lactic acid,acetic acid,succinic acid and other organic acids.In 72 hours,all 6 kinds of organic acid could degrade nitrite;the order of ability of nitrite degradation was：oxalic acid 〉tartaric acid〉 citric acid〉 malic acid〉lactic acid〉succinic acidac〉etic acid,and the nitrite degradation rate also increased with the increase of the initial concentration of organic acid.The temperature could also improve the degradation of organic nitrite.

关 键 词：泡菜 有机酸 亚硝酸盐 高效液相色谱法 降解 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]