黄润秋¹，陈 功¹，贺云川²，颜正财³，梁 勇⁴，张其圣¹，李嘉仪¹，汪冬冬¹，唐 垚¹

（1.四川东坡中国泡菜产业技术研究院，四川眉山 620000；

2.重庆市涪陵榨菜集团股份有限公司，重庆涪陵 408000；

3.四川省吉香居食品有限公司，四川眉山 620000；

4.眉山市泡菜产业推进服务中心，四川眉山 620000）

摘要：为研究原料和工艺对泡菜亚硝酸盐含量的影响，以5种单原料泡菜（莴笋、萝卜、豇豆、白菜、嫩姜）和4种典型工艺泡菜（四川泡菜、东北辣白菜、东北酸菜和涪陵榨菜）为研究对象，动态跟踪不同原料发酵泡菜、不同工艺泡菜亚硝酸盐的含量变化，并探究其消长原因。结果表明：原料中根茎类蔬菜的硝酸盐含量较高，其发酵泡菜容易造成亚硝酸盐积累。4种工艺泡菜发酵初期都存在亚硝酸盐积累问题，但发酵后期泡菜的亚硝酸盐含量都远低于20 mg/kg，亚硝酸盐风险较低。亚硝酸盐含量随着杂菌的消亡和酸度上升而逐渐降解，发酵后期的泡菜不易存在亚硝酸盐积累问题，安全性较高。该研究结果为泡菜的安全性调控提供参考。

关键词：泡菜；工艺；原料；硝酸盐；亚硝酸盐

中图分类号：TS255.54   文献标识码：A   文章编号：1674-506X（2020）04-0001-0006

Effect of Raw Materials and Paocai Technology on Nitrite

HUANG Run-qiu¹, CHEN Gong¹, HE Yun-chuan², YAN heng-cai³, LIANG Yong⁴, ZHANG Qi-sheng¹, LI Jia-yi¹, WANG Dong-dong¹, TANG Yao¹

（1.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan Sichuan 620000, China;

2.Chongqing Fuling Zhacai Group Co., Ltd., Fuling Chongqing 408000, China;

3.Sichuan Jixiangju Food Co., Ltd., Meishan Sichuan 620000, China;

4.Paocai Industry Promotion Service Center of Meishan, Meishan Sichuan 620000, China）

Abstract：In order to study the influence of raw materials and technology on the content of nitrite in paocai, five kinds of single material paocai (lettuce, radish, cowpea, cabbage, tender ginger) and four kinds of typical paocai (Sichuan paocai, northeast hot cabbage, Northeast sauerkraut and Fuling pickled mustard) were used as the research objects to dynamically track the content change of nitrite in fermented paocai and paocai with different materials and technologies, and to explore investigate the reasons for its growth and decline. The results showed that the content of nitrate in rhizome vegetables was high, and nitrite accumulation was easy to occur in fermented paocai. In the early stage of fermentation, nitrite accumulation existed in the four kinds of paocai, but the nitrite content of paocai in the later stage of fermentation was far lower than 20 mg/kg, and the risk of nitrite was low. The nitrite content gradually degraded with the disappearance of bacteria and the increase of acidity. The problem of nitrite accumulation was not easy to exist in the late fermentation of pickles, and the safety was high. The results provide a reference for the safety regulation of paocai.

Keywords：paocai; technology; raw materials; nitrate; nitrite

doi：10.3969/j.issn.1674-506X.2020.04-001

收稿日期：2020-02-21

基金项目：高品质泡菜生产关键技术集成与示范（2019ZYZF0037）

作者简介：黄润秋（1995-），女，本科，助理工程师。研究方向：泡菜微生物。

引文格式：黄润秋,陈功,贺云川,等.原料和工艺对泡菜亚硝酸盐含量的影响[J].食品与发酵科技,2020,56(4):1-5,49.