| 泡菜中亚硝酸盐的研究进展 |
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| 引用本文： | 吴晖,刘冬梅,余以刚,李晓凤. 泡菜中亚硝酸盐的研究进展[J]. 现代食品科技, 2007, 23(7): 63-66 |
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| 作者姓名： | 吴晖 刘冬梅 余以刚 李晓凤 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640;华南理工大学轻工与食品学院,广东,广州,510640;华南理工大学轻工与食品学院,广东,广州,510640;华南理工大学轻工与食品学院,广东,广州,510640 |
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| 摘 要： | 亚硝酸盐是潜在的致癌物质,控制其浓度对保障食品安全非常重要.本文综述了泡菜中亚硝酸盐的来源和危害,并探讨了亚硝酸盐的变化规律及降低方法.
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| 关 键 词： | 泡菜 亚硝酸盐 乳酸菌 降解方法 |
| 文章编号： | 1673-9078（2007）07-0063-04 |
| 收稿时间： | 2007-05-31 |
| 修稿时间： | 2007-05-31 |
Review on Nitrite in Pickles |
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| WU Hui,LIU Dong-mei,YU Yi-gang,LI Xiao-feng. Review on Nitrite in Pickles[J]. Modern Food Science & Technology, 2007, 23(7): 63-66 |
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| Authors: | WU Hui LIU Dong-mei YU Yi-gang LI Xiao-feng |
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| Affiliation: | College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640,China |
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| Abstract: | Nitrites are potential carcinogens, and controlling their concentrations is important for maintaining a safe food supply. In this study we reviewed the origin and harm of nitrites in pickles. Otherwise change rules of nitrite in pickles during fermentation and the factors on nitrite depletion were discussed. |
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| Keywords: | pickles nitrite lactic acid bacterium depletion method |
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