以乳酸菌素（Nisin）、双乙酸钠（SDA）、红曲红（red kojic）、焦糖色（caramed）、丁羟基茴香醚（BHA）、二丁羟基甲苯（BHT）等多种天然为主的食品添加剂，经试验取代对人体有害的亚硝酸盐，提高食品安全性。其中Nisin用量为200 mg/kg配合SDA 1200 mg/kg抑菌，以红曲红200 mg/kg配合焦糖色20 g/kg着色，以BHA与BHT各100 mg/kg抗氧化，并配以VC和柠檬酸各60 mg/kg作抗氧化助剂，蔗糖脂肪酸酯1.5 g/kg为乳化助剂，起到配套全面替代亚硝酸盐的抑菌、着色和抗氧化等多种作用。%Beacuase of harm of nitrite to human, it was substituted by a variety of natural food additives accord-ing to our experimental results to enhance food security. As nitrite substitutes, the food additives include Nisin, sodium diacetate (SDA), monascus red pigment, caramel, butyl hydroxy anisd (BHA), butylated hydroxy-toluene(BHT), and so on. The results showed that nitrite could be completely substituted by a set of nitrite sub stitutes. In the set of nitrite substitute, 200 mg/kg Nisin matched with 1 200 mg/kg SDA as preservatives, 200 mg/kg monascus red pigment matched with 20 g/kg caramel as colorants, 100 mg/kg BHA matched with 100 mg/kg BHT as antioxidants, 60 mg/kg vitamin C and 60 mg/kg as antioxidant additives and 1.5 g/kg sucrose fatty acid ester as emulsifying additives play antibacterial, coloring and antioxidant roles.
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