湖北民族学院学报（自然科学版）Issue(2)：179-181,3.DOI:10.13501/j.cnki.42-1569/n.2015.06.017
腌制条件对小白菜中硝酸盐和亚硝酸盐含量的研究
Effect of Different Pickled Condition on the Content of Nitrate and Nitrite in Cabbage
摘要
Abstract
Contents of nitrate and nitrite in cabbage under different pickled conditions were studied .The result showed: The content of nitrite and nitrate in cabbage were significantly different under different picked condition .The content of nitrite and nitrate was 70 g/kg<100 g/kg<20 g/kg<50 g/kg in cabbage under different pickled salinity;the content of nitrite was refrigeration (-20℃)<room temperature ( 20℃)<cool temperature ( 4℃) in different temperature pickled condition , and the content of nitrate in cabbage under the cool temperature ( 4℃) was higher , but there was no difference between that under refrigera-tion(-20℃) and room temperature ( 20℃) .However , the contents of nitrate and nitrite in pickled cab-bage were unconspicuous ,which were pickled in different incubate pH condition .Therefore , the content of nitrate and nitrite was low in 7%of salinity and kept in -20℃, which was safer to eat .关键词
小白菜/硝酸盐/亚硝酸盐/腌制Key words
cabbage/Nitrate/Nitrite/pickle分类
农业科技引用本文复制引用
黄旭光,杨晴..腌制条件对小白菜中硝酸盐和亚硝酸盐含量的研究[J].湖北民族学院学报（自然科学版）,2015,(2):179-181,3.基金项目
国家自然科学基金项目（41206096）；福建省大学生创新实验项目． （）
