摘要
Abstract
In order to find a simple, efficient and safy method to decrease nitrite content in pickle during fermentation. Using cabbage as the experimental raw material, the effects of the different preprocessing conditions, including different initial pH value, different concentrations of ClO2 and GSH(reducing L-glutathione) pretreatment, and different microwave pretreatment plan, on the NR (nitrate reductase) activity and nitrite content were investigated during pickle fermentation. The result showed that the suitable preprocessing methods (pH 4.0～3.0, 20 mg/L C1O2, 0.20％GSH, the microwave power of 450 W and time of 90s) obviously inhibited nitrate reductase activity and nitrite content in cabbage pickle during fermentation. The most nitrite content of cabbage pichke with the four pretreatment methods reduced 39.7％,45.1％, 56.2％ and 40.8％ separately. The peak value of nitrite content of pickle with 0.20％GSH pretreatment is lowest,and its nitrite content at the end of fermentation is also lower than control and other treatment.关键词
泡菜/亚硝酸盐/微波/pH/GSH/ClO2
