ZENG Wei-li,SUN Yu-qing,LI Chao-min,et al.Effect of Tea Polyphenol and Cleome gynandra on the Nitrite Content in the Natural Fermentation of Pickle[J].Northern Horticulture,2013,37(15):148-150.
茶多酚和白花菜对自然发酵泡菜中亚硝酸盐含量的影响
- Title:
- Effect of Tea Polyphenol and Cleome gynandra on the Nitrite Content in the Natural Fermentation of Pickle
- 文章编号:
- 1001-0009(2013)15-0148-03
- Keywords:
- pickles; nitrite; Cleome gynandra; tea polyphenol
- 分类号:
- TS 255.54
- 文献标志码:
- A
- 摘要:
- 以包菜为主要原料制作泡菜，在卤水制备时添加不同浓度（0、0.025%、0.050%、0.075%、0.100%）茶多酚和白花菜，研究了其对泡菜发酵过程中亚硝酸盐含量的影响。结果表明：随着茶多酚和白花菜浓度的增大，泡菜中亚硝酸盐的含量均逐步降低，且以添加白花菜的效果较明显。泡菜腌制液中亚硝酸盐含量随茶多酚浓度增大逐步降低，而添加白花菜时，腌制液中亚硝酸盐的含量在小于0.075%时随浓度升高而降低，当大于0.075%时，随白花菜浓度升高而增加。
- Abstract:
- Taking cabbage as the main raw material to make pickle,adding different concentrations (0,0.025%,0.050%,0.075%,0.100%) of tea polyphenol and Cleome gynandra when prepare brine,the effect on nitrite content in the fermentation of pickle was studied.The results showed that the peak value of the nitrite in pickle was progressively reduced when the concentrations of tea polyphenol and Cleome gynandra were progressively increased in the process.And the content of nitrite reduced to a larger extent when Cleome gynandra was added.The peak value of the nitrite in pickling solution was progressively reduced when the concentrations of tea polyphenol were progressively increased,while the contents of the nitrite in pickling solution decreased when the concentration was lower than 0.075%,and then became higher when higher than 0.075%.
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备注/Memo
第一作者简介：曾维丽（1982-），女，硕士，讲师，研究方向为农产品研究与开发。
责任作者：王飞（1972-），男，博士，副教授，研究方向为食品生物化学及天然食品深加工。
收稿日期：2013-04-08