影响腌制雪里蕻亚硝酸盐含量的因素研究

采用不同温度、不同盐浓度、不同酸性环境和细菌污染,添加姜汁、Vc等辅料腌制雪里蕻,探讨雪里蕻菜腌制过程中亚硝酸盐含量的变化规律。结果表明,食盐浓度低,亚硝酸盐生成快,腌制到第10 d,亚硝酸盐含量达到最大值;温度高（25℃）,＂亚硝峰＂生成早,亚硝酸盐含量比低温（10℃）时要低;添加了姜汁和Vc的腌雪里蕻菜亚硝酸盐含量低于对照;细菌污染使亚硝酸盐含量升高;高酸环境能促使亚硝酸盐的降解。

Study on the nitrite content in the process of pickling of potherb mustard

The forming of nitrite in the process of pickling of potherb mustard was studied.Content of nitrite in pickled potherb mustard by adding gingerale and vitamin C in different pickling periods,different salt concentration,different acid medium,and different bacterial pollution were studied.The results showed when in low salt concentration,nitrite formed quickly and its content reached the maximum while potherb mustard was pickling for 10 days;when in high temperature（25 ℃）,the nitrite peak reached earlier and the nitrite content was lower than in low temperature（10 ℃）;when added gingerale and vitamin C,the potherb mustard nitrite content in the product was lower than the comparison;bacterial pollution caused the nitrite content increased;high acid medium could degrade markedly content of nitrite.