Through the investigation and research, collected ten kinds of different picking methods mustard in North of Fujian and se-lected four typical methods among them. We made pickled mustard in laboratory according to these methods and determined the concen-tration of nitrite at the intervals of 24 h , thus to get the peak level time of nitrite content. Through exploration the dynamic changes of ni-trite in different parts of mustard and pickled method, the safety pickling times of different mustards were assessed.%通过调研收集了10种闽北芥菜不同的腌制方法，从中遴选出最具代表性的4种腌制方法进行了实验室再现。试验通过测定芥菜腌制过程中每间隔24 h的亚硝酸盐质量比，确定“亚硝酸盐高峰”的产生时间，探索芥菜的不同部位、不同腌制方法中亚硝酸质量比的动态变化，获取安全的不同芥菜的腌制时间。
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