酸白菜具有酸、甜、香等独特风味,深受人们喜爱。白菜腌制发酵过程中在微生物的作用下会还原产生亚硝酸盐。亚硝酸盐具有遗传毒性,其与DNA碱基结合使DNA受损,在酸性环境下能与二三级胺结合生成强致癌物N-亚硝胺。怎样才能既吃了酸白菜,又尽量减少亚硝酸盐的摄入呢?本试验基于人们食用酸白菜前需要对其进行清洗这一习惯入手,研究几种清洗方法中哪一种能最大量地减少酸白菜中亚硝酸盐的含量,以确 Sour cabbage with acid, sweet, fragrant and other unique flavor, loved by the people. Cabbage marinated fermentation process in the role of microorganisms will produce nitrite reduction. Nitrite is genotoxic and binds to DNA bases to damage DNA. It can combine with secondary and tertiary amines to form strong carcinogen N-nitrosamines under acidic conditions. How to eat both the cabbage, but also to minimize the nitrite intake? This test based on the need for people to eat cabbage before cleaning their habits, to study several cleaning methods which can be the largest Reduce the acid cabbage nitrite content, indeed