山楂浸提液对泡菜亚硝盐含量及品质变化的影响-《中国调味品》

文章信息/Info

Title:: Effect of Hawthorn Extract on Changes of Nitrite Content and Quality of pickles

摘要:: 山楂是我国特有的药食两用水果，富含维生素、有机酸、多酚类、黄酮类、甙类等活性物质。本研究通过在自然发酵泡菜中添加山楂浸提液，探究不同添加量（5%、10%、15%）对泡菜发酵过程中亚硝酸盐含量的影响，及其对泡菜其他理化指标和感官品质的影响。结果表明，添加山楂浸提液可有效降低泡菜中亚硝酸盐含量，且随添加量的增大，亚硝酸盐的峰值逐渐降低。另外，添加山楂浸提液提升了泡菜的抗氧化性能，减少了营养物质的降解，并提高了色泽、香味、口感等感官品质。

Abstract:: Hawthorn is a unique medicinal and edible fruit that is rich in vitamins, organic acids, polyphenols, flavonoids, glycosides and other active substances. In this study, by adding hawthorn extract to naturally fermented kimchi, the effect of different amounts (5%, 10%, 15%) on the content of nitrite during the fermentation of kimchi, and other physical and chemical indicators and sensory quality of kimchi Impact. The results show that the addition of hawthorn extract can effectively reduce the content of nitrite in pickles, and with the increase of the amount of addition, the peak of nitrite gradually decreases. In addition, the addition of hawthorn extract improves the antioxidant performance of kimchi, reduces the degradation of nutrients, and improves the sensory qualities of color, flavor, and taste.