摘要
实验以白菜为材料,将不同浓度(1%、5%、10%)的黄芩溶液加入泡菜中,以不添加黄芩溶液为对照组,研究在泡菜发酵过程中亚硝酸盐含量的变化情况。每隔5 d用分光光度计测定发酵液中亚硝酸盐的含量,并采用平板菌落计数法计算亚硝酸盐形成菌的数量。结果显示:在15 d时亚硝酸盐含量和亚硝酸盐形成菌的数量最少,表明在15 d时效果最好。黄芩浓度为5%的处理组的亚硝酸盐含量为2.74 mg/kg,极显著低于对照组4.96 mg/kg和1%(3.16 mg/kg)、10%(3.06 mg/kg)的处理组。黄芩浓度为5%的处理组的亚硝酸盐形成菌数量为10.38 lg CFU/mL,极显著低于对照组10.67 lg CFU/mL和1%(10.48 lg CFU/mL)、10%(10.46 lg CFU/mL)的处理组。表明黄芩浓度为5%的处理组的泡菜亚硝酸盐含量最低,亚硝酸盐形成菌数量最少,因此添加5%黄芩泡菜对人体危害最小,适宜使用。
In this experiment,take cabbage as the material,Scutellaria baicalensis solution with different concentration(1%,5%,10%)is added into pickle,and take the pickle without adding Scutellaria baicalensis solution as the control group,to study the change of nitrite content during the fermentation process of pickle.The content of nitrite in fermentation broth is detected by spectrophotometer every 5 d,and the number of nitrite-forming bacteria is counted by plate colony counting method.The results show that the nitrite content and the number of nitrite-forming bacteria are the least at the 15th day,indicating that the effect is the best at the 15th day.The nitrite content of the treatment group with 5%Scutellaria baicalensis concentration is 2.74 mg/kg,which is significantly lower than that of the control group with 4.96 mg/kg,1%(3.16 mg/kg)and 10%(3.06 mg/kg).The number of nitrite-forming bacteria of the treatment group with 5%Scutellaria baicalensis concentration is 10.38 lg CFU/mL,which is significantly lower than that of the control group with 10.67 lg CFU/mL and 1%(10.48 lg CFU/mL)and 10%(10.46 lg CFU/mL).The results show that the treatment group with 5%Scutellaria baicalensis concentration has the lowest nitrite content and the least number of nitrite-forming bacteria.Therefore,the pickle adding 5%Scutellaria baicalensis concentration is the least harmful to humans and is suitable for eating.
作者
贾晶晶
陈燕飞
程晖
燕平梅
JIA Jing-jing;CHEN Yan-fei;CHENG Hui;YAN Ping-mei(Department of Biology,Taiyuan Normal University,Taiyuan 030619,China)
出处
《中国调味品》
CAS
北大核心
2020年第10期72-74,共3页
China Condiment
基金
国家自然基金项目(31171743)
山西省重点研发项目(201603D221008-1)。
关键词
黄芩
亚硝酸盐
亚硝酸盐形成菌
PH
Scutellaria baicalensis
nitrite
nitrite-forming bacteria
pH
