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