摘要
[目的]为提高自然发酵泡菜的产品质量及安全性提供参考。[方法]在泡菜自然发酵过程中添加VC、茶多酚,对泡菜及其汤汁中的亚硝酸盐含量和VC含量进行测定。[结果]添加0.5‰的茶多酚,可使泡菜和腌渍液中的亚硝酸盐峰值分别降低45.5%、88.7%;添加0.5‰的VC,可使泡菜和腌渍液中的亚硝酸盐峰值分别降低7.5%、13.7%;添加茶多酚,可以延缓VC的损失过程。[结论]茶多酚和VC对亚硝酸盐的形成均有一定的抑制作用,但茶多酚的作用效果明显优于VC,且茶多酚对泡菜中的VC有一定的保护作用。
[ Objective ] The reference for the quality and safety of natural fermentation pickle was provided through the research. [ Method ] The contents of the nitrite and vitamin C in pickle were tested based on the addition of Vc and tea polyphenol during the process of its natural fermentation. [ Results] The result showed that the peak value of the nitrite in pickle and its solution was reduced to 45.5% and 88.7% while the tea polyphenol of 0.5‰ was added in its process. The peak value of the nitrite in pickle and its solution was reduced to 7.5% and 13.7% while the Vc of 0.5‰ was added in its process. The addition of tea polyphenol could delay the loss of Vc, [ Conclusion] The tea polyphenol and Vc had certain inhibitory efficiency on the formation of nitrite and the effect of tea polyphenol was much better than that of vitamin C. Moreover, the tea polyphenol could decrease the loss of vitamin C in the process of pickle.
出处
《安徽农业科学》
CAS
北大核心
2010年第2期900-901,共2页
Journal of Anhui Agricultural Sciences
关键词
泡菜
亚硝酸盐
自然发酵
VC
茶多酚
Pickle
Nitrite
Natural fermentation
Vitamin C
Tea polyphenol
