实验以甘蓝为原料，利用自然发酵方式制作泡菜，研究不同加工条件对腌制甘蓝亚硝酸盐含量及pH 值的影响。研究结果表明：腌制初期泡菜中亚硝酸盐含量呈上升趋势，第2，3天后泡菜中亚硝酸盐含量达到最大值，之后又逐渐下降。5天后达到一个平稳状态，其中亚硝酸盐含量符合国标要求；在相同温度条件下，盐度低（4％），“亚硝峰”出现得越早，峰值小；盐度高（12％），“亚硝峰”出现得晚且峰值大。在相同盐度条件下，温度低（10℃），“亚硝峰”出现得晚，峰值小；温度高（30℃），“亚硝峰”出现得早且峰值大；pH 值与腌制温度及盐浓度呈负相关且下降不明显。%Take cabbage as the experimental material,use natural fermentation mode to produce pickles,study the effect of different processing conditions on nitrite content and pH value of cured cabbage.The results show that in early curing stage,the content of nitrite in pickle reflects an increasing trend and it reaches the highest on the 2nd or the 3rd day of curing,and then it decreases gradually.The content of nitrite in pickle meets the requirement of national standard after 5th day of curing.According to the experimental data,the curve line can be drawn.It is found that the lower salt concentration results in the lower nitrite content,while the lower temperature leads to the lower nitrite content.pH value negatively correlates with curing temperature and salt concentration and the decline is not obvious.
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