Research of the Change of Nitrite Content in the Process of Vegetables Pickled
This experiment aims at researching the change of nitrite content.Various vegetables are picked with different methods.White radish,cabbage and cucumber are choosen for the materials,with the trade of infused,sause made and salted respectively.Naphthyl diamine hydrochloride is choosen to measuring the nitrite content in the process of maturing.Drafting the bight of nitrite content.The result shows that:white radish is the first to reach nitrite peak when different vegetales with the same process.And cabbage and cucumber are the next.The nitrite peak:white radish>cabbage>cucumber.We pickled,the kimchi is the first to reach nitrite peak when the same vegetables with different process,then pickles salted vegetables.The nitrit peak:kimchi>pickles>calted vegetablis.