| 传统泡菜发酵过程中主要成分的动态分析 |
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| 引用本文： | 陈芸芸,李巧云.传统泡菜发酵过程中主要成分的动态分析[J].漳州师院学报,2009(2):112-117. |
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| 作者姓名： | 陈芸芸 李巧云 |
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| 作者单位： | 漳州师范学院生物科学与技术系,福建漳州363000 |
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| 摘 要： | 本文研究了传统方法腌制泡菜中主要营养成分（总酸、总糖、VC和氨基酸态氮）及亚硝酸盐的动态变化规律，并探讨了盐浓度和糖浓度对这些成分变化的影响动态，取得了阶段性研究结果．
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| 关 键 词： | 泡菜 营养成分 亚硝酸盐 |
Dynamic Analysis of the Main Components Changes in Process of Kimchi Fermentation |
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| CHEN Yun-yun,LI Qiao-yun.Dynamic Analysis of the Main Components Changes in Process of Kimchi Fermentation[J].Journal of ZhangZhou Teachers College(Philosophy & Social Sciences),2009(2):112-117. |
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| Authors: | CHEN Yun-yun LI Qiao-yun |
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| Institution: | (Department of Biology Science and Technology, Zhangzhou Normal University, Zhangzhou, Fujian 363000, China) |
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| Abstract: | The paper studied the dynamic changes of nutritional components and nitrite content in Kimchi, and the influence of the concentrations of salt and sugar on the changes of nutritional components and nitrite content is also investigated in this paper, achieved a phasic development on study. |
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| Keywords: | Kimchi nutritional components nitrite |
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