泡菜是广受人们喜爱的发酵食品，但在腌制过程中，不可避免会产生有害人体健康的亚硝酸盐。本研究通过对泡菜腌制过程中pH和硝酸盐、亚硝酸盐含量变化的检测，总结了亚硝酸盐产生和变化的规律，并提出在家庭腌制泡菜的过程中，可以通过pH的检测快速确定合适的腌制时间。%Kimchi is a popular fermented food. However, in the process of vegetable fermentation, the formation of nitrite, which is harmful for human health, is inevitable. In this study, pH, as well as the concentration of nitrate and nitrite is detected. And the rule of nitrite production and change is summarized. It is put forward that in the process of vegetable fermentation, the appropriate curing time can be quickly determined by the monitor of pH.
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