维生素C对市售酸腌菜中亚硝酸盐的影响研究

J4 ›› 2015, Vol. 14 ›› Issue (10): 68-70.

维生素C对市售酸腌菜中亚硝酸盐的影响研究

大理大学公共卫生学院，云南大理 671000

收稿日期:2014-04-02 出版日期:2015-10-15 发布日期:2015-10-15
作者简介:刘文丹，预防医学专业2011级本科生.
基金资助:
大理学院大学生科研基金资助项目（KYSX2013008）

Effects of Vitamin C on Nitrite in Commercially Available Sauerkraut

（College of Public Health, Dali University, Dali, Yunnan 671000, China）

Received:2014-04-02 Online:2015-10-15 Published:2015-10-15

摘要/Abstract

摘要：

目的：观察大理市售酸腌菜中亚硝酸盐随时间变化规律以及维生素C对亚硝酸盐含量的影响。方法：利用分光光度法
测定加入不同浓度维生素C的酸腌菜中亚硝酸盐含量。结果：大理市售酸腌菜中亚硝酸盐含量第4天达到高峰（0.888 mg/kg），
之后逐渐下降。加入100 mg维生素C时，亚硝酸盐的含量从0.888 mg/kg降至0.241 mg/kg，降低73%。结论：应选择腌制4 d以
上的酸腌菜，或与维生素C同时食用，确保食品的安全。

关键词: 亚硝酸盐, 维生素C, 大理市售酸腌菜

Abstract:

Objective: To determine the variation rules over time of nitrite in sauerkraut in Dali market and the effects of vitamin C on
nitrite content. Methods: To determine different elimination rate of nitrite in different concentration of vitamin C of sauerkraut by
spectrophotometry. Results: The nitrite content of sauerkraut in Dali market peaked on the fourth day in the process of pickling, which
is 0.888 mg/kg, and then decreased. When adding vitamin C of 100 mg, nitrite content decreased from 0.888 mg/kg to 0.241 mg/kg, and
the elimination rate was 73%. Conclusion: Sauerkraut having pickled for more than four days should be selected or eaten with vitamin
C at the same time to ensure food safety.

Key words: nitrite, vitamin C, sauerkraut in Dali market

中图分类号:

R155

刘文丹，何萍，陈云香，何琼芳，杨彦萍，季守莲. 维生素C对市售酸腌菜中亚硝酸盐的影响研究[J]. J4, 2015, 14(10): 68-70.

Liu Wendan, He Ping, Chen Yunxiang, He Qiongfang, Yang Yanping, Ji Shoulian. Effects of Vitamin C on Nitrite in Commercially Available Sauerkraut[J]. J4, 2015, 14(10): 68-70.

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