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中文摘要：
目的：对比乳酸菌接种发酵法和自然发酵法生产酸菜中的亚硝酸盐变化情况，考察不同发酵方式对酸菜中亚硝酸盐含量的影响。方法：采用离子色谱法测定酸菜中的亚硝酸盐含量，对发酵过程中不同时间采集的样品进行分析，动态监测2种发酵方式中亚硝酸盐的产生和变化情况。结果：酸菜发酵过程中亚硝酸盐呈现先升后降的趋势，乳酸菌接种发酵法生产的酸菜在发酵过程中亚硝酸盐一直处于较低水平，在5d出现峰值，发酵至15d亚硝酸盐几乎消失。而自然发酵法生产的酸菜发酵初期亚硝酸盐含量较高，峰值出现在7d，含量为20．84mg／kg，超过国家标准限度值，为达到绿色、安全和健康饮食的目的，最好将发酵周期控制在30d以上。结论：同样的发酵条件下，乳酸菌接种发酵法生产酸菜的生产周期更短，安全性优于自然发酵法的。
英文摘要：
Objective： To study the variation tendency of nitrite content in sauerkraut produced by natural fermentation and inoculated fermentation. So as to compare the influence of different fermentation modes on the nitrite content in sauerkraut. Method： The analytes were determined by ion chro- matography. The change of nitrite content in sauerkraut produced by inoculated fermentation and natural fermentation at different pickling time was detected. Results： The nitrite content increased at first period and then decreased. Nitrite content reached to peak earlier in sauerkraut produced by in- oculated fermentation than by natural fermentation. The peak nitrite content of sauerkraut produced by inoculated fermentation is 15.6mg/kg at 15d, which is lower than 37.9mg/kg of the nitrite content by natural fermentation at 7d. In order to achieve green, safe and healthy eating, the best fermen- tation cycle of natural fermentation should not within 30d. Conclusion： The fermentation cycle of inoculated fermentation is shorter than natural fer- mentation, while the safety is higher than natural fermentation.
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