酱腌菜腌制过程中亚硝酸盐含量动态变化及消除措施的研究

为探讨酱腌菜腌制过程中亚硝酸盐含量动态变化及消除措施 ,选择涪陵产青菜头、青菜、白菜、菜尖为原料 ,按榨菜加工工艺制作半成品榨菜 ;采用家庭自制酸菜方法腌制酸菜 ,应用盐酸萘乙二胺分光光度法测定酱腌菜中亚硝酸盐含量 ,对亚硝酸盐含量较高的酱腌菜采用水浸泡法观察去除效果。结果显示食盐量 6 %、腌制 8天的酱腌菜中亚硝酸盐含量为 2 5 8 8mg kg ,食盐量 12 %、腌制 10天的酱腌菜中亚硝酸盐含量为 2 5 6 6mg kg ,食盐量 15 %、腌制时间 15天的酱腌菜中亚硝酸盐含量为 2 35 9mg kg,35天后被完全降解 ;3种发酵酸菜试验结果 ,腌制 6天时亚硝酸盐含量最高 ,为 2 5 8 7mg kg,然后下降至未检出 ;去除效果观察试验结果 ,叶类酸菜及半成品丝型榨菜去除率为 91% ,整型榨菜为 72 %。提示只要通过充分腌制发酵酱腌菜 ,叶类菜 2 0天以上、块类菜 35天以上食用后对人体无毒无害 ,对含量较高的酱腌菜采用多次换水浸泡几小时即可降低亚硝酸盐含量达 91%。

Research on the dynamic variation and elimination of nitrite content in sauerkraut during pickling

To investigate the dynamic variation and elimination of nitrite content in pickles and sauerkraut during pickling, green tuber growing in Fuling was selected to make semi manufactured mustard according to the process technology. Green tuber, cabbage and cauliflower were selected as raw materials to make sauerkraut in family way. The nitrite content in pickles and sauerkraut was determined by spectrophotometry with 1 Amino 2 (a naphthy lamine)ethoine dihydrochloride. The nitrite content in mustard was 258 8mg/kg when 6% salt was used and pickling for 8 days; the nitrite content was 235 9mg/kg when 15% salt was used and pickling for 15 days. There was no nitrite in mustard when pickling for 35 days. The nitrite content in the sauerkraut was 258 7 mg/kg when pickling for 6 days and no nitrite was found after 20 days. The higher nitrite content in pickle and sauerkraut could be eliminated by water. The elimination ratio was 91% for leafy sauerkraut and semi manufactured cut mustard and only 72% for whole mustard. It was concluded that pickles and sauerkraut that pickled for enough time (for leafy vegetable more than 20 days, for tuber more than 35 days) had no harm for people to eat, The higher nitrite content in pickles and sauerkrauts could be reduced by 91% with water for several times.