CAJ | 학술논문

为研究甘蓝发酵过程中亚硝酸盐含量的变化规律及D-异抗坏血酸钠、柠檬酸对亚硝酸盐生成的抑制效果，采用分光光度计法测定甘蓝在自然发酵和不同加盐量、乳酸菌接种量、发酵温度条件下的人工接种结合自然发酵过程中亚硝酸盐含量的变化。结果表明：在整个发酵过程中，随发酵时间的延长，酸甘蓝中亚硝酸盐含量呈先上升后下降的趋势；人工接种结合自然发酵的酸甘蓝中亚硝酸盐含量比自然发酵低；发酵温度对亚硝酸盐含量影响最大，加盐量影响次之，接种量影响最小；当腌制甘蓝时，添加D-异抗坏血酸钠可以降低亚硝酸盐含量，柠檬酸有协同作用。人工接种结合自然发酵方法加工的酸甘蓝亚硝酸盐峰值低、含量少，同时添加抗氧化剂D-异抗坏血酸钠可以降低亚硝酸盐含量，提高产品的安全性。
위연구감람발효과정중아초산염함량적변화규률급D-이항배혈산납、저몽산대아초산염생성적억제효과，채용분광광도계법측정감람재자연발효화불동가염량、유산균접충량、발효온도조건하적인공접충결합자연발효과정중아초산염함량적변화。결과표명：재정개발효과정중，수발효시간적연장，산감람중아초산염함량정선상승후하강적추세；인공접충결합자연발효적산감람중아초산염함량비자연발효저；발효온도대아초산염함량영향최대，가염량영향차지，접충량영향최소；당업제감람시，첨가D-이항배혈산납가이강저아초산염함량，저몽산유협동작용。인공접충결합자연발효방법가공적산감람아초산염봉치저、함량소，동시첨가항양화제D-이항배혈산납가이강저아초산염함량，제고산품적안전성。
To study the change of nitrite concentration during cabbage fermentation and the effect of D-sodium ery-thorbate and citric acid on the inhibition of nitrite, the nitrite concentrations were measured by spectrophotometry during the spontaneous fermentation and natural fermentation combining artificial inoculation with lactic acid bacteria and addition of salt at different inoculum sizes at different fermentation temperatures. The nitrite content of sauerkraut increased and then decreased during the fermentation process. The nitrite content of sauerkraut during natural fermentation with artificial inocu-lation was lower than that during natural process of fermentation. The temperature had the greatest effect on nitrite content, followed by salt amount, inoculum size took the least. Adding D-sodium erythorbate could reduce the nitrite content, and citric acid had a synergistic effect. Artificial inoculation combining natural fermentation added with D-sodium erythorbate is a safe way to ferment cabbage.