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以南京高椿和九头鸟雪里蕻为材料,用盐量设3％、5％、7％、9％、11％五个处理,按农家惯行法切碎腌渍,定期分析各处理中硝酸盐、亚硝酸盐的变化动向。结果表明:腌制后,无论是腌白菜,还是腌雪里蕻,硝酸盐含量均相应下降,其下降趋势与腌制时间呈一元二次函数关系。腌后第5天检查,用盐量3％、5％、7％处理的可明显测到亚硝酸盐的存在,用盐量9％、11％两组,在整个腌制过程中均未检测到亚硝酸盐。硝酸还原酶(NR)活性测定表明,NR与亚硝酸盐积累呈正相关,腌白菜r=0.8413,腌雪里蕻r=0.8495。腌后雪里蕻比腌白菜、游离氨基酸总量高27—99.6％。
In order to analyze the effect of nitrate in different treatments on the basis of peasant practice, we used five treatments including 3%, 5%, 7%, 9% and 11% , Nitrite change trends. The results showed that the content of nitrate decreased after pickled, both pickled cabbage and salted laurel, the descending trend was a quadratic function of salting time. The fifth day after salting, the salt content of 3%, 5%, 7% can obviously detect the presence of nitrite, with the salt content of 9%, 11% of the two groups were not detected in the curing process To nitrite. Nitrate reductase (NR) activity assay showed that there was a positive correlation between NR and nitrite accumulation, pickled cabbage r = 0.8413, pickled snow 蕻 r = 0.8495. After marinated snow than pickled cabbage, free amino acids total high 27-99.6%.