[目的]研制低亚硝酸盐的甘蓝泡菜.[方法]以甘蓝为原料, 用盐酸萘乙二胺法测定3种发酵方式下甘蓝泡菜亚硝酸盐的含量, 研究发酵条件和抗氧化剂对人工接种结合自然发酵下甘蓝泡菜亚硝酸盐含量的影响.[结果]自然发酵, 亚硝酸盐含量在第2天升至亚硝峰, 而接种发酵和人工结合自然发酵在1天内升至亚硝峰.接种量、食盐浓度对亚硝酸盐含量的影响较大, 蔗糖浓度的影响较小.抗氧化剂对泡菜中亚硝酸盐有明显的降解效果.[结论]接种乳酸菌的甘蓝泡菜发酵速度快、生产周期短、亚硝酸盐含量低;选用0.3％接种量、5％食盐浓度、2％蔗糖浓度、0.10％～0.15％维生素C和0.10％～0.15％茶多酚可以有效降低甘蓝泡菜中亚硝酸盐含量.%[Objective]To develop low-nitrite cabbage pickles.[Method]We used cabbage as raw material, measured the content of nitrite in cabbage pickles by the method of naphthyl ethylenediamine hydrochloride.The fermentation conditions and antioxidants were used to combine artificial fermentation with natural fermentation.[Result]The natural fermentation rose to the nitrate peak on the 2nd day while the inoculum fermentation and the artificial fermentation combined with the natural fermentation rose to the nitrate peak on the 1st day;the amounts of inoculum and salt concentration had great influences on nitrite content, but the effect of sucrose concentration was small;antioxidants had significant degradation effects on nitrite in pickles.[Conclusion]The cabbage pickles fermented by lactic acid bacteria have high fermentation speed, less productive time and low nitrite content;the combination of 3％ inoculum, 5％ salt concentration, 2％ sucrose, 0.10％-0.15％ vitamin C and 0.10％-0.15％ tea polyphony can effectively reduce the nitrite content in cabbage pickles.
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