腌制菜亚硝酸盐含量的调查分析

通过对市售4种18个样品腌制菜亚硝酸盐含量的调查分析,结果表明,腌制菜产品的亚硝酸盐含量与蔬菜的品种不同而存在较大差异,以萝卜类含量最多,其次是辣椒类和白菜类,含量最少的是黄瓜类.18个样品中有4个样品亚硝酸盐含量超标,超标率为22%.低pH值和乳酸菌能抑制肠道菌的数量,降低亚硝酸盐含量.一定浓度范围的食盐对亚硝酸盐含量影响不大.研究结果将为人们的安全食用提供一定的理论依据.

Investigation and Analysis of Nitrite Content in Pickled Vegetables

Through diagnosis reswlts to the market 4 kinds of 18 samples among pickled vegetable of nitrite content′s,get the results indicating finally that the marinated vegetable product nitrite content and the vegetables variety different have the big difference,are most by the radish class content,next is the hot pepper class and the Chinese cabbage class,what the content are least is the cucumber class.in 18 samples has 4 sample nitrite content exceeding the allowed figure,exceeding the allowed figure rate is 22%.Low pH the value and the lactobacillus can suppress the intestinal tract fungus quantities,thus reduces the nitrite content,certain density scope′s table salt is not big to influence the nitrite content.the findings will to provide certain theory basis for people′s edible safety.