Content Changes Of Nitrate And Nitrite In Pickled Cucumber

Cucumber (Cucumis sativus L.) is Cucurbitaceae, originally produces to north theHimalayas Shan nan foothill India the area. was the vegetable that Was planted forlong history, its cultivation district was extensive, and was liked deeply by the largecrowd. But most fresh cucumber was had and sold for in our country, a few quantitywas processed, it was not satisfied for people's need that the food was "the quantitytype" to "the nourishment type". The pickling method was one of the traditionprocessing vegetable methods in our country, the pickle's taste was special, and thenourishment was abundant. The industrialization of the pickling food had alreadycome into being gradually.The research purpose lies in discussing the change rule of the nitrate and thenitrite under the different salinity in pickled cucumber, then for protectinghumanity's health, and providing the basis of the scientific nutrition edible pickledvegetables.The main study results were summarized as follows:1. Has been clear about the change rule of the nitrate and the nitrite under thedifferent salinity in pickled cucumber:Under the different salinity salt conditions, the nitrate content of differentcucumber variety drops to a low value, all appears a resilience the small peak, thentends to the drop, until to lowest. The nitrate content assumes the drop tendency inpickled cucumber, 0～4 worlds fall the scope to be bigger, later period appears asmall peak in the salt system. In appears after the small peak, the nitrate assumes thedrop tendency, the final nitrate content all about 20mg/kg, showed the nitrategradually returns to original state in the salt system process the nitrite.The cucumber in the salt system process, the nitrous acid salt content basicallyall has an obvious peak, and the peak value height has theobvious difference.2. Has discussed the change rule of the nitrate and the nitrite under the differenttemperature in pickled cucumber:Temperature high, the lactic fermentation speed is quick, the nitrate decomposesquickly; Temperature low, the lactic fermentation speed is slow, the nitratedecomposes slowly; Temperature high, the nitrite production, the content is early low;Temperature low, the nitrite production later and the content is high. Under theidentical variety, the identical salinity the nitrite peak value but is different along with the different temperature. In this experiment, under the identical variety, the identicalsalinity the nitrite peak value but is different along with the different temperature.18℃under nitrite peak values compare 25℃under the peak value to reach as high asabove two times.3. Examined the content of the heavy metal in pickled cucumber:Under the different salt system condition the heavy metal pollution indexdifference is obvious. Speaking of the heavy metal type, pickles in the systemcucumber Cr, Pb, Zn to pollute relatively heavier; But speaking of the salt systemcondition, the cucumber salt makes about 9 day, the heavy metal content achievedhigh, some pollution indexs may reach above 21. Obviously the cucumber salt systemlater certainly will not be suitable about 9 days edible.