传统泡菜和乳酸菌发酵泡菜亚硝酸盐和硝酸盐含量动态变化分析.docVIP

传统泡菜与乳酸菌发酵泡菜亚硝酸盐和硝酸盐含量动态变化分析 摘要： 目的 探讨传统发酵法与乳酸菌发酵法制作的泡菜中亚硝酸盐及硝酸盐含量的动态变化趋势， 为指导合理制作及食用泡菜提供理论依据。 方法 以芥菜为原料， 分别用传统发酵法及乳酸菌剂发酵法制作泡菜， 于 d 1~10、 d 15 及d 20 取样分析； 采用 GB5009.33-2010 盐酸萘乙二胺分光光度法测定泡菜中亚硝酸盐含量， 离子色谱法测定硝酸盐含量。 结果 泡菜亚硝酸盐含量均呈现先升高后降低的趋势， 传统发酵泡菜亚硝酸盐含量于 d 7 出现峰值 （49.10 mg／kg）， 乳酸菌剂发酵组于 d 5 出现且峰值 （10.67 mg ／ kg）， 明显低于前者； 两种泡菜亚硝酸盐峰值均持续 2 d 后下降至国家标准 （GB2714-2003） 以内。 结论 芥菜无论是自然发酵还是乳酸菌剂发酵均有亚硝酸盐峰值出现， 但乳酸菌剂发酵亚硝峰出现较早且峰值较低； 乳酸菌剂发酵可缩短泡菜制作时间， 提高泡菜安全性； 传统泡菜在 10 d 后食用较为安全。 关键词： 亚硝酸盐； 硝酸盐； 泡菜； 乳酸菌剂 Dynamic analysis of the change in nitrite and nitrate contents in traditional pickles and lactic acid bacteria-fermented pickles Abstract： OBJECTIVE The study aimed to assess the dynamic trends of change in nitrite and nitrate contents in pickles prepared by traditional fermentation and by lactic acid bacteria fermentation， so to provide a theoretical basis for the rational prepratation and consumption of pickles. METHODS Pickles were prepared by fermenting mustards using tranditional fer- mentation method and lactic acid bacteria， and were sampled on days 1-10， day 15， and day 20 for analysis. Nitrite con- tents in the pickles were determined by GB5009.33-2010 1-amino-2-（α-naphthylamine）ethoine dihydrochloride spectropho- tometry， and nitrate contents were determined by ion chromatography. RESULTS Nitrite contents in the pickles increased at first and decreased. Nitrite content in traditionally fermented pickles peaked on day 7 （49.1 mg ／ kg）， while that in lactic acid bateria-fermented pickles spiked on day 5 at 10.67 mg ／ kg， which was significantly lower than the peak value of the tradition- al pickles. Nitrite contents for both pickles stayed at their respective peak values for 2 days and droped to levels that were within the national standard （GB2714-20030）. CONCLUSION Nitrite content peaks are observed in mustards prepared by both natural fermentation and lactic acid bacteria fermentation. However， nitrite content in lactic acid bacteria -fermented pickles peaks faster and is lower