莲房原花青素对紫甘蓝泡菜亚硝酸盐的抑制作用

目的:泡菜在发酵过程中不可避免地会产生对人体有害的物质亚硝酸盐,影响着消费者的健康。为降低泡菜中的亚硝酸盐含量,本文研究了莲房原花青素对紫甘蓝泡菜中亚硝酸盐的抑制作用。方法:在模拟发酵条件下测定了莲房原花青素溶液以及Vit C溶液对亚硝酸钠的清除率和对亚硝胺合成的阻断率;比较添加了莲房原花青素及空白组紫甘蓝泡菜发酵过程中各项理化指标以及抗氧化指标的变化情况。结果:在模拟发酵条件下,莲房原花青素对亚硝酸钠的清除率可达81.15%,为Vit C的12倍,对亚硝胺合成的阻断率可达80.29%,为Vit C的6倍以上。在发酵液中添加0.01%的莲房原花青素后,亚硝酸盐峰值由空白组的8.24 mg/kg降低到4.49 mg/kg,并且推后一天到达峰值;发酵终期氯化钠含量由空白组的2.32%降至1.49%。结论:研究表明,添加莲房原花青素能显著降低紫甘蓝泡菜中亚硝酸盐和氯化钠含量,并能提高泡菜的抗氧化能力,但会延长泡菜的发酵时间,降低泡菜的总酸含量。

Inhibitory effect of LSPC on nitrite in pickled cabbage

Objective:During the fermentation process, the harmful substance, nitrite, will inevitably be produced in pickled vegetables, which affect the health of consumers. In order to reduce the content of nitrite in pickled cabbage, this paper studied the inhibitory effects of proeyanidin of lotus seedpod (LSPC) on nitrite in pickled cabbage.Methods:Scavenging rate of LSPC solution and Vit C solution for scavenging rate of sodium nitrite and blocking rate of LSPC for nitrosamine synthesis were determined under the simulated fermentation conditions.The changes of physicochemical indexes and antioxidant indexesin the addition of LSPC group and blank group of purple cabbage were compared in the fermentation process.Results:In the simulated fermentation conditions, LSPC scavenging rate of sodium nitrite was 81.15%, 12 times for Vit C, block the synthesis of nitrosamines rate of up to 80.29%, which was 6 times that of Vit C. In addition 0.01% of LSPC, peak nitrite content decreased from 8.24 mg/kg to 4.49 mg/kg of the control gro up, and the peak time postponed one day. The content of sodium chloride at the final stage of fermentation decreased from 2.32% in the blank group to 1.49%. Conclusion:The study showed that added LSPC could significantly reduce the nitrite and sodium chloride content of purple cabbage pickled cabbage, pickled cabbage could improve the antioxidant capacity of pickled cabbage, but would prolong the fermentation time of pickled cabbage, pickled cabbage decreased the total acid content.