摘要：泡菜是一种制作简单、口感清爽并且深受群众喜爱的的蔬菜制品。最简单的泡菜做法即用新鲜的蔬菜辅以适量的盐腌渍而成。本实验将包心菜作为原材料，采用自然腌制法进行腌制实验，同时在网络上发放关于泡菜相关知识的调查问卷，收集群众对于泡菜了解程度的信息。本文将对泡菜在腌制过程中亚硝酸盐的动态变化进行研究，对其形成规律进行初步探讨。同时，在泡菜中加入生活中常见的佐料蔬菜及调品，研究其对泡菜腌制过程中亚硝酸盐变化的影响以及一到两种有显著影响的佐料蔬菜或调品的最佳影响作用条件。研究发现，在泡菜腌制过程中其产生的亚硝酸盐的含量呈现先增长后降低的变化趋势，且基本在第七天左右出现亚硝峰。实验表明，添加VC和糖醋对于亚硝酸盐有较为显著的抑制清除效果，洋葱、大蒜、生姜以及料酒也有一定的控制效果，但并不十分理想。根据实验结果提出建议，腌制泡菜时辅以20:1的糖醋或(和）VC可有效控制亚硝酸的含量。分析问卷调查报告了解到，群众对于泡菜的了解尤其是安全性方面的认知还相对缺乏，了解的渠道也多不具可信度，误导性较强。60835

毕业论文关键词：泡菜、亚硝酸盐、问卷调查、控制

Abstract Absrract: Kimchi is a kind of vegetable products with simple production, fresh taste and popular among the masses. The easiest way that is supplemented with fresh vegetables from the amount of salt pickle. The cabbage as raw material, using natural curing preserved experiment. About the same time issuing kimchi knowledge questionnaire on the network, gather the masses to understand the degree of information for pickles. In this paper, the dynamic changes of nitrite in kimchi during curing process were studied, and the formation of nitrite was discussed preliminarily. At the same time, adding life common seasoning vegetables and spices in kimchi, studying the effect of the changes of nitrite in kimchi, and the best effect one to two kinds of conditions and has a significant influence seasoning vegetables or spices. The study found that the content of the curing process which produces pickles nitrite showing a trend of growth in the first reduction, and nitrite peak substantially present in about the seventh day. Experiments showed that adding sour and VC for nitrite have a more significant inhibitory effect, onions, garlic, ginger and cooking wine also has some control effect, but not very satisfactory. According to the experimental results suggested that when combined with 20:1 of sweet and sour or (and) VC pickled can effectively control the content of nitrite. Analysis of the survey report for the masses learned to understand kimchi especially cognitive safety is still relatively scarce, and do not know the channel with credibility, misleading stronger.

Key words: Kimchi ; Nitrite; Questionnaire; Control.

目    录

前言 5

1 材料和方法 7

1.1 材料 7

1.2 试验设计： 8

1.3 实验方法与原理 8

1.3.1 泡菜腌制 8

1.3.2 检测原理 8

1.3.3 亚硝酸盐的检测 8

1.4 条件探究 9

2 结果 10

2.1 标准曲线及添加辅料各组实验数据汇总 10

2.1.1 标准曲线 10

2.1.2 添加辅料各组实验数据汇总 10

2.2 添加辅料各组亚硝酸盐含量变化对比