CAJ | 학술논문

为了解腌制青椒中亚硝酸盐和维生素C含量随时间的变化关系，指导人们合理膳食，用分光光度法分别测定了腌制青椒中亚硝酸盐和维生素C含量随腌制时间的变化规律。腌制青椒中亚硝酸盐含量随腌制时间的增长先升高后下降，第3天出现最大值，而腌制青椒中维生素C含量随腌制时间的增长逐渐降低。要充分利用青椒中维生素C，人们应该尽量食用新鲜辣椒，减少食用腌制辣椒。食用腌制辣椒，要放置3天以上进入安全食用期再食用。
위료해업제청초중아초산염화유생소C함량수시간적변화관계，지도인문합리선식，용분광광도법분별측정료업제청초중아초산염화유생소C함량수업제시간적변화규률。업제청초중아초산염함량수업제시간적증장선승고후하강，제3천출현최대치，이업제청초중유생소C함량수업제시간적증장축점강저。요충분이용청초중유생소C，인문응해진량식용신선랄초，감소식용업제랄초。식용업제랄초，요방치3천이상진입안전식용기재식용。
To quantitatively understand nitrate and vitamin C content in pickled green pepper and to guide people to have a rational diet, the spectrophotometric method is used to measure the change pattern of nitrate and vitamin C content in pickled green pepper as the pickled time.The nitrate content in pickled green pepper first increases as the pickled time and then decreases, the nitrite peak emerges at the third day.The content of vitamin C decreases as the pickled time gradually.In order to make full use of vitamin C, we should be better to eat fresh green pepper and reduce the intake of pickled green pepper.We should eat pickled green pepper after they are pickled at least three days when they are in food safety period .