摘要
对不同腌渍期的雪菜和榨菜中亚硝酸盐含量进行分析,研究员VC钠及苯甲酸钠对雪菜、榨菜中亚硝酸盐的影响,结果表明:腌20天(半熟时),亚硝酸盐达最高峰,以后逐渐下降。抗氧化剂异VC钠有一定的阻止硝酸盐还原成亚硝酸盐的作用,而苯甲酸钠无此作用。
By analysing the content of nitrite in pickled potherb mustard and mustard tuber in different pickling periods,the effect of VC- Na and sodium benzoate on nitrite of potherb mustard and mustard tuber was studied respectively.The results showed that nitrite content reached the maximum while potherb mustard and mustard tuber were pickled for 20 days,and then after,it reduced continuosly.VC- Na antioxidant could prevent the reduction from nitrate to nitrite in some exten,but sodium benzoate could not.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第9期44-46,共3页
Food Science
