以白菜为原料自然腌制泡菜,采用HPLC法和分光光度法,测定腌制过程中有机酸的种类及含量、亚硝酸盐的含量,并进行有机酸对亚硝酸盐降解实验,研究了泡菜中有机酸及其对亚硝酸盐含量的影响。结果表明,泡菜中含有酒石酸、乳酸、草酸、苹果酸、柠檬酸、琥珀酸和丙酸,其中酒石酸和乳酸含量较高;泡菜腌制过程中草酸、琥珀酸含量均呈先上升后下降的趋势;柠檬酸、酒石酸、丙酸、乳酸的含量随腌制时间的延长逐渐降低。不同有机酸降解亚硝酸盐能力的大小顺序为:草酸,苹果酸,酒石酸,柠檬酸,琥珀酸,丙酸,乳酸。酒石酸和乳酸可能是影响泡菜自然腌制过程中亚硝酸盐含量的主要有机酸。

A procedure was developed to determine organic acid species and concentrations,nitrite concentration,pH value of marinade,and the degradation rate of organic acids by HPLC and spectrophotometry,to study the effect of organic acids on the concentration of nitrite during pickle fermentation. The results indicated that oxalic acid,tartaric acid,malic acid,lactic acid,citric acid,succinic acid and propionic acids existed in the fermented pickle,wherein the content of tartaric acid and lactic acid were higher than others. The concentrations of oxalic acid and succinic acid firstly increased and decreased with the lengthening of time,however,the concentrations of citric acid,tartaric acid,propionic acids and lactic acid continuously decreased during fermentation. The order of scavenging ability from high to low is oxalic acid,malic acid,tartaric acid,citric acid,succinic acid,propionic acids and lactic acid.Among all these organic acids,tartaric acid and lactic acid were the most important ones that could affect the concentrations of nitrite efficiently.