食品与发酵工业2018，Vol.44Issue(1)：25-30,6.DOI:10.13995/j.cnki.11-1802/ts.015746
发酵蔬菜硝酸盐、亚硝酸盐消长变化及其相关性的研究
Study on the change of nitrate and nitrite in fermented vegetable and its correlation
摘要
Abstract
Nitrite is poisonous and carcinogenic to people,while nitrate should also be paid attention as the precursor of nitrite.In this study,by fermenting vegetables naturally and fermenting vegetables with specific strains inoculated,the changes of nitrate contents,nitrite contents and total acid contents in vegetables and nitrite contents and pH values in soup were firstly investigated.Correlation analysis of various indicators were further investigated,including the amounts of inoculums,nitrite residues in vegetables,nitrate residues in vegetables and top amounts of nitrite and lowest pH value in soup.Studies showed that nitrite contents in fermented vegetables inoculated with specific strains were lower than those in natural fermentation,while the amounts of nitrate residues were obviously higher.Furthermore,top amounts of nitrite in soup had a remarkable correlation to the amounts of nitrite/nitrate residues in vegetables.The lowest pH values were also closely correlated to the amounts of nitrite residues in vegetables.This study is of great significance to related studies and applications.关键词
蔬菜发酵/硝酸盐/亚硝酸盐/pH值/相关性Key words
vegetable fermentation/nitrate/nitrite/pH/correlation引用本文复制引用
迟雪梅,王一茜,乔慧,荣金诚,迟乃玉,张庆芳..发酵蔬菜硝酸盐、亚硝酸盐消长变化及其相关性的研究[J].食品与发酵工业,2018,44(1):25-30,6.基金项目
国家高技术研究发展计划“863”(2007AA021306) （2007AA021306）
辽宁省自然科学基金(2014020134) （2014020134）
