食品科学 ›› 2013, Vol. 34 ›› Issue (5): 303-307.doi: 10.7506/spkx1002-6630-201305063

• 专题论述 • 上一篇    下一篇

发酵蔬菜中亚硝酸盐消长规律及调控技术的研究进展

黄丽慧1,2,张 雁1,*,陈于陇1,魏振承1   

  1. 1.广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东 广州 510610; 2.华中农业大学食品科学技术学院,湖北 武汉 430070
  • 收稿日期:2011-12-15 修回日期:2013-01-25 出版日期:2013-03-15 发布日期:2013-04-16
  • 通讯作者: 张雁 E-mail:zhang__yan_@126.com
  • 基金资助:
    2009粤港招标关键领域重点突破招标项目;乳品质量安全检测技术研究;广州市科技计划项目

Research Advances in Dynamic Change and Control Technology of Nitrite in Fermented Vegetables

HUANG Li-hui1,2,ZHANG Yan1,*,CHEN Yu-long1,WEI Zhen-cheng1   

  1. 1. The Sericulture and Agri-food Research Institute, Guangdong Open Access Laboratory of Agricultural Product Processing, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Received:2011-12-15 Revised:2013-01-25 Online:2013-03-15 Published:2013-04-16
  • Contact: ZHANG Yan E-mail:zhang__yan_@126.com

摘要: 乳酸菌发酵是我国蔬菜加工的传统工艺之一,发酵蔬菜因其独特的风味和丰富的益生菌而深受消费者喜爱。但现代科学研究发现,蔬菜发酵过程中会产生亚硝酸盐积累的问题,不利于消费者健康。本文概述蔬菜发酵过程中亚硝酸盐形成的机理及变化规律,并对降低发酵蔬菜亚硝酸盐含量的研究与应用进行综述。

关键词: 发酵蔬菜, 乳酸菌发酵, 亚硝酸盐, 调控

Abstract: Lactic acid fermentation is a traditional method for vegetable processing in China. Fermented vegetables have gained extensive attention by consumers due to their unique flavor and abundant probiotics. However, the problem of nitrite accumulation was generated during fermentation process, which will reveal a negative impact on consumers’ health. Therefore, in this paper, the mechanisms for production and variation trends of nitrite during vegetable fermentation have been summarized. Moreover, the control technology for nitrite in fermented vegetables is also reviewed.

Key words: fermented vegetable, lactic acid bacteria fermentation, nitrite, regulation

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