[Research on the dynamic variation and elimination of nitrite content in sauerkraut during pickling]

To investigate the dynamic variation and elimination of nitrite content in pickles and sauerkraut during pickling, green tuber growing in Fuling was selected to make semi-manufactured mustard according to the process technology. Green tuber, cabbage and cauliflower were selected as raw materials to make sauerkraut in family way. The nitrite content in pickles and sauerkraut was determined by spectrophotometry with 1-Amino-2-(a-naphthy lamine) ethoine dihydrochloride. The nitrite content in mustard was 258.8 mg/kg when 6% salt was used and pickling for 8 days; the nitrite content was 235.9 mg/kg when 15% salt was used and pickling for 15 days. There was no nitrite in mustard when pickling for 35 days. The nitrite content in the sauerkraut was 258.7 mg/kg when pickling for 6 days and no nitrite was found after 20 days. The higher nitrite content in pickle and sauerkraut could be eliminated by water. The elimination ratio was 91% for leafy sauerkraut and semi-manufactured cut mustard and only 72% for whole mustard. It was concluded that pickles and sauerkraut that pickled for enough time (for leafy vegetable more than 20 days, for tuber more than 35 days) had no harm for people to eat, The higher nitrite content in pickles and sauerkrauts could be reduced by 91% with water for several times.