Using the pickled mustard materials in three pickled periods and its pickled water as the experimental materials,the dynamic changes of salt,total acid and water contents in the pickled mustards and its pickled water during the different pickling periods were researched.The results showed that the salt contents of pickled mustards and pickled water during the first pickling period had a high degree of linear correlation (correlation coefficient-0.998),the salt content affected significantly on total acid and water contents (correlation coefficient 0.975,-0.981).The salt contents of pickled mustards and pickled water during the second pickling period had a high degree of linear correlation (correlation coefficient-0.794),the salt content affected significantly on total acid and water contents (correlation coefficient 0.463,-0.941).The salt contents of pickled mustards and pickled water during the third pickling periods had significant linear correlation (correlation coefficient-0.794),the salt content affected little on total acid (correlation coefficient 0.358),but affected significantly on water contents (correlation coefficient-0.810).%以三个腌制时期榨菜腌制原料(菜块)及其腌制水为材料,研究菜块及其腌制水在不同腌制期间食盐、总酸、水分含量的动态变化关系.结果表明,头腌期间菜块和腌制水的食盐含量存在高度线性相关(相关系数为-0.998),食盐含量能够对总酸和水分的含量产生高度显著性影响(相关系数为0.975、-0.981);二腌期间菜块和腌制水的食盐含量存在高度线性相关(相关系数为-0.794),食盐含量能够对总酸产生显著性,对水分含量产生高度显著性影响(相关系数为0.463、-0.941);三腌期间菜块和腌制水的食盐含量显著性相关(相关系数为-0.537),食盐含量对总酸的影响效果不显著(相关系数为0.358),对水分含量会产生高度显著性影响(相关系数为-0.810).
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