| 泡菜中亚硝酸盐问题的研究进展 |
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| 引用本文： | 何淑玲,李博,籍保平,杨晓晖,纪凤娣.泡菜中亚硝酸盐问题的研究进展[J].食品与发酵工业,2005,31(11):85-87. |
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| 作者姓名： | 何淑玲 李博 籍保平 杨晓晖 纪凤娣 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 随着泡菜工业的日益发展，泡菜中亚硝酸盐的安全问题日益受到关注。通过综合分析国内外的有关资料，文中主要论述了泡菜发酵过程中亚硝酸盐含量的变化规律、影响因素、相关机理及降低措施。
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| 关 键 词： | 泡菜 亚硝酸盐 微生物 积累 抑制 |
| 收稿时间： | 07 11 2005 12:00AM |
| 修稿时间： | 2005年7月11日 |
Research Progress of Nitrite Content in Pickles |
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| He Shuling,Li Bo,Ji Baoping,Yang Xiaohui,Ji Fengdi.Research Progress of Nitrite Content in Pickles[J].Food and Fermentation Industries,2005,31(11):85-87. |
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| Authors: | He Shuling Li Bo Ji Baoping Yang Xiaohui Ji Fengdi |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China |
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| Abstract: | Along with the developing of pickles industry, people paid much more attention to the safety of nitrite in pickles. The change of nitrite content in pickles during fermentation progress was summarized. The effecting factors and mechanisms were also discussed. Based on these discussions, methods of reducing the nitrite content were brought forward. |
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| Keywords: | pickles nitrite microorganism accumulate restrain |
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