泡菜中亚硝酸根含量测定

目的]明确自制泡莱的最佳食用时间。方法]采用国标法测定不同食盐浓度（3％、5％、7％）自制泡菜中亚硝酸盐的含量，并与市售泡菜亚硝酸盐含量进行对比结果]在腌制初期，泡菜中亚硝酸盐含量呈上升趋势，第3、4天泡菜亚硝酸盐含量达到最大值，之后又逐渐下降，7d后泡菜中亚硝酸盐含量符合国标要求；所测市售泡菜的亚硝酸盐含量均符合国家标准，可正常食用；国标法测定食品中NO：一含量结果准确、可靠，样品加标回收率在99％～109％，结论]自制泡菜应在腌制7d后食用。

Determination on Content of Nitrite Ion in Pickle

Objective] The aim was to determine the optimal eating time of self-made pickle.Method] The content of nitrite in self-made pickle with different salt concn.was determined with national standard method.And the content of nitrite in self-made pickle was compared with that in pickle on sale.Result] In early salting stage,the content of nitrite in pickle showed increasing trend and it reached the highest on the 3rd or the 4th day of salting,and then it was decreased gradually.The content of nitrite in pickl...