| 腌渍条件对萝卜亚硝酸盐含量的影响 |
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| 引用本文： | 华兵,黄升谋,陈露露.腌渍条件对萝卜亚硝酸盐含量的影响[J].襄樊学院学报,2013(11):30-32. |
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| 作者姓名： | 华兵 黄升谋 陈露露 |
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| 作者单位： | [1]湖北文理学院化学工程与食品科学学院,湖北襄阳441053 [2]武汉工程大学环境与城市建设学院,湖北武汉430073 |
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| 摘 要： | 为减少萝卜在腌渍过程中产生的亚硝酸盐，在不同腌渍（食盐浓度、温度）、不同配料（大蒜、维生素C、醋酸）条件下，采用盐酸萘乙二胺法测定萝卜腌渍发酵过程中亚硝酸盐含量的变化．结果表明，萝卜腌渍过程中的亚硝酸盐含量有一个明显高峰期．在同一温度下，盐度越低，亚硝酸盐峰出峰越早，峰值越高；盐度越高，亚硝酸盐峰出峰越晚，峰值越低．温度越高，亚硝酸盐峰值越高，三种温度下萝l、中亚硝酸盐含量关系是：20℃〉10℃〉4℃．加入大蒜、维生素C和醋酸的萝卜腌菜中，亚硝酸盐的含量高峰低于无添加腌菜中亚硝酸盐的含量峰值，且高峰出现时间晚于未添加的空白对照组l天．
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| 关 键 词： | 亚硝酸盐 盐酸萘乙二胺法 萝卜 腌渍 |
Effect of of Pickling Condition on Nitrite Content of Radish |
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| HUA Bing,HUANG Sheng-mou,CHEN Lu-lu.Effect of of Pickling Condition on Nitrite Content of Radish[J].Journal of Xiangfan University,2013(11):30-32. |
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| Authors: | HUA Bing HUANG Sheng-mou CHEN Lu-lu |
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| Institution: | 1 .School of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang 441053, China; 2. School of Environment and Civil Engineering, Wuhan Institute of Technology, Wuhan 430073, China) |
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| Abstract: | For reducing nitrite in pickling vegetables, the effect of pickling condition （temperature, salt concentration, ingredients） on nitrite content of radish was studied. The result shows that the nitrite content of radish has an obvious peak season. Under the same temperature, the lower of the salt concentration, the earlier of the peak emergence, and vice versa; the higher of the temperature, the higher of the peak. the relation of nitrite content in radish under three temperature is 20℃ ~ 10℃ ~4℃; The nitrite content peak is smaller after adding garlic, vitamin C and acetic acid than the one without the addition, and the time in which the peak comes into being is one day later. |
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| Keywords: | Nitrite Hydrochloric acid naphthyl ethylenediamine Radish Pickling |
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