盐分对腌制黄瓜中亚硝酸盐含量的影响

摘要

文章用不同的盐分腌制黄瓜,研究亚硝酸盐、硝酸盐含量的变化.用盐酸萘乙二胺比色法测定亚硝酸盐含量,锌镉还原法测定硝酸盐含量.实验结果表明:盐含量越高,亚硝峰出现的时间越晚,峰值相对较高,且下降速度较慢,达到可安全食用范围所需时间越长.而盐含量过低,不能抑制细菌的繁殖,容易使腌制黄瓜发霉.最适合腌制黄瓜的盐含量为15％～20％;腌制第8～10天以后亚硝酸盐含量低于4 mg/kg,可安全食用.%Study the changes of nitrite and nitrate content in pickled cucumber with different salt.Use Griess-Saltzman method to determine the content of nitrite,use zinc cadmium reduction method to determine the content of nitrate.The experimental results show that with higher salt content,nitrite-peak appears later,the peak value is relative higher,decreases slowly,and it takes longer time to reach the safe range to eat.If the content of salt is too low,it can not inhibit bacteria's reproduction,and it is easy to make pickled cucumber mildew.The most suitable salt content of pickled cucumber is 15％～20％.After 8～10 days,the content of nitrite is less than 4 mg/kg,and it is safe to eat.