Nitrite level of pickled vegetables in Northeast China

文献类型： 外文期刊

第一作者： Hou, Jun Cai

作者： Hou, Jun Cai;Hou, Jun Cai;Jiang, Cheng Gang;Long, Zhong Chen

作者机构：

关键词： Pickled vegetables;Nitrite;Pickled turnip;Pickled tuber mustard;Pickled cucumber;Pickled cabbage

期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）

ISSN： 0956-7135

年卷期： 2013 年 29 卷 1 期

页码：

收录情况： SCI

摘要： Nitrite is commonly present in pickled vegetables. Nitrite has been proven to have adverse effects on health, including changing the normal form of hemoglobin and the formation of carcinogenic nitrosamines. The aim of our study was to determine the levels of nitrite in pickled vegetable samples consumed in Harbin, China. In this study, 218 samples of pickled turnip (PT) (n = 42, packaged (PK) = 19; unpackaged (UPK) = 23), pickled tuber mustard (PTM)(n = 44, PK = 23; UPK = 21), pickled cucumber (PCC) (n = 48, PK = 25; UPK = 23), and pickled cabbage (PCB) (n = 84, PK = 39; UPK = 45) were analyzed between October 2011 and December 2011, using colorimetric nitrite assay based on the Griess reaction. A nitrite level of <5 mg/kg was normally predominant in 147 (67%) samples of the investigated pickled vegetables, ranging from 0.01 mg/kg to 42.03 mg/kg, while a nitrite level of >20 mg/kg was detected in 9(4%) samples. The overall nitrite content was 4.02 +/- 0.62 mg/kg for PT, 4.52 +/- 1.07 mg/kg for PTM, 3.91 +/- 0.69 mg/kg for PCC, and 4.86 +/- 0.80 mg/kg for PCB. The content of nitrite in unpackaged pickled vegetables (PT, 5.47 +/- 0.89; PTM, 6.84 +/- 2.02; PGC, 5.32 +/- 1.27; PCB, 6.41 +/- 1.28; and total, 6.08 +/- 0.71 mg/kg) was significantly higher than those in packaged products (PT, 2.68 +/- 0.72; PTM, 2.30 +/- 0.55; PCC, 2.62 +/- 0.54; PCB, 3.08 +/- 0.81; and total, 2.73 +/- 0.36 mg/kg)(P < 0.05). The variance in the concentration of nitrite in the pickled vegetables probably resulted from differences in quality, processing technique, and storage condition of the pickled vegetables. Our results indicated that, in China, low level nitrite is widely present in pickled vegetables. It is therefore important to assess the content of nitrite in pickled vegetables in China. (C) 2012 Elsevier Ltd. All rights reserved.

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