| 酸浓度对酸黄瓜中亚硝酸盐含量的影响 |
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| 引用本文： | 程安玮,杜方岭,刘丽娜,徐同成,祝清俊.酸浓度对酸黄瓜中亚硝酸盐含量的影响[J].安徽农业科学,2010,38(3):1414-1415,1456. |
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| 作者姓名： | 程安玮 杜方岭 刘丽娜 徐同成 祝清俊 |
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| 作者单位： | 山东省农业科学院农产品研究所,山东济南,250100 |
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| 基金项目： | 国家“948”项目(2008-Z33) |
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| 摘 要： | 目的]研究酸黄瓜中酸浓度对亚硝酸盐生成量的影响。方法]以华北基因型和欧关基因型黄瓜为试验材料，采用醋酸浸泡法腌制成酸黄瓜，研究酸浓度对酸黄瓜中亚硝酸盐生成量的影响。结果]酸浓度的增加有利于亚硝酸盐生成量的降低，在腌制的第1d，亚硝酸盐的生成量较低，在第2～3d出现亚硝酸盐含量的峰值，腌制5d后，亚硝酸盐的生成量降低到一个平稳且较低的水平。欧美基因型酸黄瓜中亚硝酸盐的量要低于华北基因型，低温下亚硝酸盐的量要低于常温下。结论]适当提高酸浓度，在腌制5d后，酸黄瓜中亚硝酸盐的舍量很低，具有食用安全性。
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| 关 键 词： | 酸黄瓜 亚硝酸盐 酸浓度 |
Effects of Acid Concentration on Generation Amount of Nitrite in Pickled Cucumber |
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| CHENG An-wei et al.Effects of Acid Concentration on Generation Amount of Nitrite in Pickled Cucumber[J].Journal of Anhui Agricultural Sciences,2010,38(3):1414-1415,1456. |
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| Authors: | CHENG An-wei |
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| Institution: | Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;Jinan;Shandong 250100 |
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| Abstract: | Objective] The research aimed to study the effects of acid concentration on generation amount of nitrite in pickled cucumber.Method] Taking the "Huabei" and "Occident" cucumbers pickled with the edible acetic acid as the experiment materials,the effects of acid concentration on generation amount of nitrite in pickled cucumber were studied.Result] The concentration of nitrite declined with the increasing of the acid concentration,and a little amount of nitrite was produced in the first day,and the maximum... |
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| Keywords: | Pickled cucumber Nitrite Acid concentration |
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