课题名称《乳酸链球菌素抑制蔬菜中亚硝酸盐含量的研究》摘要摘要：采用盐酸萘乙二胺分光光度法测定了芹菜、胡萝卜、油菜、西葫芦、番茄、黄瓜、青豆、芦笋等蔬菜罐头中亚硝酸盐含量及其与溶液吸光度的关系。蔬菜中亚硝酸盐的去除率。研究了乳酸链球菌纯培养基对蔬菜腌制发酵过程中亚硝酸盐含量的影响。研究了影响乳酸链球菌去除亚硝酸盐的几个因素：反应温度、反应时间、反应介质的 pH 值和反应中乳酸链球菌的用量。结果表明，当物料比为 1:2，反应溶液的酸碱度为 4.0 时，亚硝酸盐的去除率最高。结果应用于蔬菜中亚硝酸盐的去除，效果明显。关键词：蔬菜发酵; 乳酸链球菌素; 亚硝酸盐IAbstractThe content of nitrite in canned ceLery, carrot, rape, pumpkin, tomato, cucumber, green bean and asparagus was determined by naphthyL ethyLenediamine hydrochLoride spectrophotometry. Nitrite removaL rate in vegetabLes. The effect of pure cuLture medium of Streptococcus Lactis on nitrite content in vegetabLes during pickLing and fermentation was studied. SeveraL factors affecting the removaL of nitrite by Streptococcus Lactis were studied: reaction temperature, reaction time, pH vaLue of reaction medium and the amount of Streptococcus Lactis used in the reaction. The resuLts showed that the removaL rate of nitrite was the highest when the materiaL ratio was 1:2 and the acidity and aLkaLinity of the reaction soLution was 4.0. ResuLt AppLying this method to the removaL of nitrite in vegetabLe, the effect is obvious.Key words: vegetabLe fermentation; Streptococcus Lactis; nitrite目录第 1 章 绪言...........................................................................................................................1第 2 章 乳酸链球菌素概述...................................................................................................12.1 乳酸链球菌素的溶解度和稳定性......................................12.2 乳酸链球菌素的发展历史............................................22.3 乳...
