| 白菜腌制中硝酸盐及亚硝酸盐含量的变化研究 |
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| 引用本文： | 岳向冰,马传明,刘存富,仝晓霞. 白菜腌制中硝酸盐及亚硝酸盐含量的变化研究[J]. 环境科学与技术, 2011, 0(Z1): 55-57,206 |
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| 作者姓名： | 岳向冰 马传明 刘存富 仝晓霞 |
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| 作者单位： | 中国地质大学环境学院; |
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| 基金项目： | 国家青年科学基金项目(40802057) |
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| 摘 要： | 硝酸盐及亚硝酸盐都是对人体有害的物质。文章研究了白菜在腌制过程中硝酸盐及亚硝酸盐含量的动态变化,实验表明亚硝酸盐的形成与白菜的腌制时间、温度、腌制液盐浓度、糖浓度等因素有关;硝酸盐的积累是受白菜的品种以及外部因素比如肥料、光、水分、温度等综合影响,在腌制过程中部分硝酸盐与亚硝酸盐相互转化。实验结果:在12℃的温度下腌制30天以后食用白菜比较好,而且腌制白菜的食盐浓度在10%~15%之间,糖浓度在3%左右较佳。
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| 关 键 词： | 酸白菜 硝酸盐 亚硝酸盐 亚硝峰 安全性 |
Research on the Dynamic Variation of Nitrate and Nitrite Content in Chinese Cabbage During Pickling |
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| YUE Xiang-bing,MA Chuan-ming,LIU Cun-fu,TONG Xiao-xia. Research on the Dynamic Variation of Nitrate and Nitrite Content in Chinese Cabbage During Pickling[J]. Environmental Science and Technology, 2011, 0(Z1): 55-57,206 |
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| Authors: | YUE Xiang-bing MA Chuan-ming LIU Cun-fu TONG Xiao-xia |
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| Affiliation: | YUE Xiang-bing,MA Chuan-ming,LIU Cun-fu,TONG Xiao-xia(School of Environment,China University of Geosciences,WuHan,430074,China) |
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| Abstract: | Nitrate and Nitrite are harmful materials to human's body.This paper has investigated the dynamic variation of the Nitrate and Nitrite content during the process when the Chinese cabbages are being pickled.The experiment result shows that the formation of Nitrate is related to the factors,such as the pickling time,temperature,the salt concentration and sugar concentration of the pickling liquid.In the same time,the accumulation of Nitrite is multiply effected by the Chinese cabbage's species and some extern... |
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| Keywords: | fermented Chinese cabbage Nitrate Nitrite-peak Security |
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