新会陈皮保健泡菜的试制及评价

目的 在日常泡菜腌制过程中, 亚硝酸盐含量的控制一直是泡菜发酵中的关键问题。本文基于“药食同源”概理念概念, 以结合广东地理标志产品新会陈皮 为原辅料, 试制添加新会陈皮的保健泡菜, 并评价其保健功效。方法 选择在室温下自然发酵, 探究不同盐浓度条件、不同陈皮添加量对泡菜腌制过程中对产生亚硝酸盐含量的影响, ，对泡菜进行色泽、脆度和风味等感官评价, ，并分别测定陈皮泡菜清除羟基自由基和DPPH自由基和羟基自由基的能力。结果 试制保健泡菜中的亚硝酸盐含量 与盐浓度相关，6%盐浓度较适宜，高盐浓度会导致亚硝酸盐抑制率下降；添加陈皮的保健泡菜可显著降低亚硝酸盐峰值含量，其中2%陈皮添加量降低最显著，同时添加陈皮的保健泡菜对DPPH自由基和羟基自由基具有明显的清除效果。结合上述实验结果及感官评价可知盐浓度6%、陈皮添加量2%时评分较高，风味口感佳。结论 制作陈皮保健泡菜不仅可显著抑制亚硝酸盐产生，提高抗氧化活性，且丰富泡菜的感官风味水平, 提升泡菜的品质, 延伸陈皮产业链。

Trial production and evaluation of Xinhui tangerine peel health pickle

Objective To explore a trial-production of health-care pickles with Xinhui tangerine peel and evaluate its health-care efficacy. Methods Natural fermentation was carried out at room temperature, and the effects of different salt concentrations and different addition amounts of dried tangerine peel on nitrite content in pickled vegetables were investigated. Sensory evaluation of pickles including color, crispness and flavor was carried out, and the scavenging ability of dried tangerine peel pickled vegetables on hydroxyl radical and DPPH radical was determined, respectively. Results The nitrite content was related to the salt concentration, 6% salt concentration was appropriate, and high salt concentration would lead to the decrease of nitrite inhibition rate; the addition of tangerine peel could significantly reduce the peak content of nitrite, and 2% tangerine peel had the most significant reduction. At the same time, the addition of tangerine peel had obvious scavenging effect on DPPH and hydroxyl radicals. Conclusion The score is higher and the flavor and taste were good when salt concentration was 6% and orange peel content was 2%. The production of dried tangerine peel pickles can not only significantly inhibit the production of nitrite, improve the antioxidant activity, but also enrich the sensory flavor level of pickles, improve the quality of pickles, and extend the industry chain of tangerine peel.