不同贮藏条件下白菜中亚硝酸盐含量的研究

以室温、冰箱、添加不同量（0g／100mL、2g／100mL、4g/100mL、6g／100mL、8g/100mL）绵白糖发酵为贮藏条件，研究不同贮藏条件、不同时间下，白菜中亚硝酸盐含量的变化，探究适宜贮藏条件。结果表明：室温、冰箱贮藏条件下，白菜中亚硝酸盐含量始终低于ADI值，相同时间下两者差异不显著。发酵条件下，各处理均出现“亚硝峰”，2d时亚硝酸盐含量均高于ADI值；8d时，亚硝酸盐含量均低于ADI值。4g／100mL、6g/100mL、8g，100mL糖添加量发酵条件下，“亚硝峰”比自然发酵、2g／100mL加糖发酵的提前出现，且相同时间下加糖量4g/100mL的亚硝酸盐含量最低。依据亚硝酸盐含量的变化情况表明，短期贮藏（2d内）以冰箱为宜，长期贮藏（多于8d）以发酵为宜，加糖发酵以4g／100mL绵白糖加入量为佳。

Study of nitrite content of chinese cabbage in different storage conditions

Exploring the appropriate storage conditions, this research has studied the changes of the nitrite concentration of Chinese cabbage in different storage conditions such as room temperature, refrigerator and the different densities （0 g/100 mL,2 g/100 mL,4 g/100 mL,6 g/100 mL、8 g/100 mL）powdered sugar.It was found that the content of nitrite of the Chinese cabbage contains lower than ADI all the time, and the differences between the two storage conditions are not significant at the same moment. In the fermentation process, the nitrite peak can be found in every group. Two days later the content of nitrite is higher than ADI and lower than ADI in eight days later. In the 4 g/100 mL, 6 g/100 mL, 8 g/100 mL sugar fermentation conditions, the nitrite peak appears ahead of others. Moreover, the content of nitrite in 4 g/100 mL sugar fermentation condition is the least during the same process. Based on the changes of the nitrite content, all the results shows that refrigerator should be select to short-term storage（2 d）and 4 g/100 mL sugar fermentation condition to long-term storage.