白菜和酸菜中亚硝酸盐含量的变化规律

目的]研究白菜和酸菜中亚硝酸盐含量的变化规律,为人们健康饮食提供依据。方法]分别测定生、熟白菜在不同时间、不同条件下亚硝酸盐含量的变化,同时测定酸菜不同腌制时间亚硝酸盐的含量。结果]切开的大白菜中亚硝酸盐含量在8 h内变化不大,在放置1 d后含量快速增加,到第4天达到高峰。而熟白菜放置到24 h后就达到高峰,而且煮熟的白菜中亚硝酸盐含量明显高于生白菜。在常温、冷藏、冷冻3种储存方法中,冷冻的白菜亚硝酸盐含量变化最小。酸菜在腌制第5天时亚硝酸盐含量出现高峰,20 d后亚硝酸盐含量较低、变化较小。结论]白菜最好现做现吃;腌制的酸菜最好在腌制20 d后食用。

Variation Rules of Nitrite Content in Chinese Cabbage and Sauerkraut

Objective] To study the variation rules of nitrite content in Chinese cabbage and sauerkraut,so as to provide basis for the healthy diet.Method] The change of nitrite content in both the raw and boiled Chinese cabbage at different time and under different conditions was determined,and the nitrite content in the sauerkraut at different pickling time was also detected.Result] The nitrite content in dissected Chinese cabbage experienced little change within the first eight hours,but it started to increase rapidly after one day and reached the maximum at the fourth day.The nitrite content in boiled cabbage was obviously higher than that in raw cabbage,and reached the peak after 24 h.Of the cabbages stored under room temperature,low temperature and frozen temperature,the nitrite content in frozen Chinese cabbage was low and almost did not change.The highest nitrite content was found in the 5 d-pickled sauerkraut,and the lowest was in the 20 d-pickled sauerkraut,the change was little.Conclusion] The cabbage should be eaten immediately after it was cooked,and the pickled sauerkraut should be eaten after 20 d.