摘要
蔬菜发酵主要是多种微生物并存的一种发酵过程,形成亚硝酸盐不可避免。本实验通过对市场上发酵菜中亚硝酸盐含量的调查分析,结果表明:市场上发酵菜中亚硝酸盐的含量依次为辣椒类(30.44mg/kg)>萝卜类(27.45mg/kg)>白菜类(26.92mg/kg)>黄瓜类(14.65mg/kg)。发酵菜均不同程度地含亚硝酸盐,以辣椒类最多,其次是萝卜类和白菜类,含量最少的是黄瓜类。所检测的20个样品中有5个样品的亚硝酸盐超标,超标率为25%。各类发酵菜中亚硝酸盐的含量与pH、肠道菌数量有关,pH值较低的发酵菜中肠道菌数量少,亚硝酸盐含量也低;相反,pH值较高的发酵菜中肠道菌数量多,亚硝酸盐含量也较高。一定含量范围内的食盐对亚硝酸盐含量影响不大。
The vegetable fermentation is a fermentation process that coexistences various of microbials and the nitrite was inevitably formed.Through investigation of the concentration of nitrite in fermented vegetables from market,it showed that the content of nitrite in fermented pepper-type（30.44 mg /kg）was higher than radish-type （27.45 mg /kg）,and higher content in Brassica（26.92 mg /kg）than that in cucumber-type （14.65 mg /kg）.The nitrite content of five samples among 20 testing samples exceeded standard 25%.Nitrite content in various types of fermented vegetables related to the pH value and the number of intestinal bacteria.The certain concentration of nitrite salt content have little effect in certain scope.
出处
《食品工程》
2010年第2期22-24,共3页
Food Engineering
关键词
发酵菜
亚硝酸盐
含量
fermented vegetables
nitrite
content
