摘要
研究了石榴皮多酚提取物对泡菜亚硝酸盐含量、可滴定酸和菌相组成的影响。结果显示,在适宜的浓度范围内随着多酚提取物浓度的增加,泡菜的亚硝酸盐含量、pH、细菌总数、肠杆菌数和芽孢菌数逐渐下降,可滴定酸量和乳酸菌数逐渐增加。相关性分析显示,泡菜的亚硝酸盐含量与乳酸菌数和石榴皮多酚提取物浓度呈较好的负相关,与肠杆菌呈显著正相关。
In this paper, the effects of pomegranate peel polyphenol extract on the nitrite content and bacterial flora in pickled mustard were studied. The results showed that the extract not only could significantly reduce nitrite content in the pickle but also greatly affected its acidity and bacterial flora. Nitrite content, pH, total number of bacteria and numbers of Enterobacteria and Bacillus decreased but titratable acid and the number of lactic acid bacteria increased as the concentration of the extract increased. Correlation analysis demonstrated that nitrite content was negatively related with the con- centration of the extract and the number of lactic acid bacteria but significantly positively with the number of Enterobacteria.
出处
《中国调味品》
CAS
北大核心
2012年第4期34-39,共6页
China Condiment
关键词
石榴皮
多酚提取物
泡菜
亚硝酸盐
菌相
pomegranate peels
polyphenol extract
pickled mustard
nitrite content
bacterial flora
