亚硝酸盐是一种有毒物质，对人体具有潜在的致癌风险，而硝酸盐是亚硝酸盐的前体物质，也应该引起重视。通过自然发酵和接种发酵蔬菜，首先研究发酵菜中硝酸盐、亚硝酸盐、总酸及汤汁中亚硝酸盐、pH值的消长变化，进一步分析接种量、菜中硝酸盐剩余量、菜中亚硝酸盐残留量、汤汁中亚硝峰值及汤汁最低pH值等指标的相关性。实验结果表明：在其他条件相同的情况下，接种发酵（单菌种或复合菌剂）菜中亚硝酸盐低于自然发酵，但硝酸盐剩余量显著高于自然发酵；汤汁的亚硝峰值与菜中亚硝酸盐残留量相关性显著，汤汁的亚硝峰值与菜中硝酸盐的剩余量相关性显著（负相关），汤汁最低pH值与菜中亚硝酸盐残留量相关性显著。本研究对生产实践、科学研究均具有一定理论指导意义。

Nitrite is poisonous and carcinogenic to people, while nitrate should also be paid attention as the precursor of nitrite. In this study, by fermenting vegetables naturally and fermenting vegetables with specific strains inoculated, the changes of nitrate contents, nitrite contents and total acid contents in vegetables and nitrite contents and pH values in soup were firstly investigated. Correlation analysis of various indicators were further investigated, including the amounts of inoculums, nitrite residues in vegetables, nitrate residues in vegetables and top amounts of nitrite and lowest pH value in soup. Studies showed that nitrite contents in fermented vegetables inoculated with specific strains were lower than those in natural fermentation, while the amounts of nitrate residues were obviously higher. Furthermore, top amounts of nitrite in soup had a remarkable correlation to the amounts of nitrite/nitrate residues in vegetables. The lowest pH values were also closely correlated to the amounts of nitrite residues in vegetables. This study is of great significance to related studies and applications.