亚硒酸钠对薇菜发酵中亚硝酸盐含量的影响

该试验研究了亚硒酸钠对薇菜发酵过程中亚硝酸盐含量的影响。分别添加亚硒酸钠于自然发酵和接种发酵的薇菜，发现亚硒酸钠可以降低“亚硝峰”；接种发酵薇菜，“亚硝峰”比自然发酵的低，且提前1 d出现，发酵8 d时，亚硝酸盐和硝酸盐含量皆比自然发酵的低。以接种发酵结束后的亚硝酸盐含量为评价指标，确定了发酵薇菜中亚硒酸钠的适宜添加量为0.3 g/L。通过添加Na2CO3维持发酵薇菜的pH值为5.0，发酵薇菜的“亚硝峰”提前1 d出现，且发酵结束时亚硝酸盐含量由自然pH时的2.16 mg/kg降为0。亚硒酸钠分3次添加，每次0.10 g/L时，“亚硝峰”提前至发酵3 d时出现，且添加次数增多时，发酵结束时亚硝酸盐含量也由一次性添加时的1.26 mg/kg降低到0.34 mg/kg，而硝酸盐也由0.13 g/kg降低到0.032 g/kg。

Effect of sodium selenite on nitrite contents in Osmunda japonica fermentation

The effect of sodium selenite on nitrite in Osmunda japonica fermentation was investigated. Sodium selenite could reduce nitrite-peak by adding it in the O. japonica with natural and inoculated fermentation. The nitrite peak was lower than natural fermentation and appeared 1 d in advance in the O. japonica by inoculated fermentation. When the fermentation was over at 8 d, nitrite and nitrate content of inoculated O. japonica were lower than that of natural fermentation. Using nitrite content after the end of the fermentation as evaluation index, results showed that the suitable sodium selenite was 0.3 g/L. Maintaining the pH 5.0 by adding Na2CO3 in the O. japonica fermentation, nitrite-peak appeared 1 d in advance, then nitrite reduced from 2.16 mg/kg to 0 at the end of fermentation. When sodium selenite was added 0.10 g/L per time for three times, nitrite-peak appeared at 3 d, and then nitrite reduced from 1.26 mg/kg to 0.34 mg/kg, and nitrate reduced from 0.13 g/kg to 0.032 g/kg at the end of fermentation.