J4 ›› 2015, Vol. 14 ›› Issue (10): 68-70.
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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
CLC Number:
R155
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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http://journal15.magtechjournal.com/Jwk_dlxyzk/EN/Y2015/V14/I10/68
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