Discussion on Method of Decreasing Nitrite Content in Salted White Radish

[Objective] The aim was to decrease the nitrite content in salted white radish.[Method] Adding different condiments such as shallot,ginger,garlic, chilli and andascorbic acid in the salted process of white radish,the nitrite content was detected by α-naphthylamine colorimetric method and the method of decreasing the nitrite content in salted white radish was discussed.[Result]The nitrite-peak of the white radish salted by 5% salt appeared in the 8th d,that salted by 15% salt appeared in the 11th d,and the nitrite-peak value of the former was far higher than that of the latter.Adding shallot,ginger,garlic,chilli and andascorbic acid all could inhibit the produce of nitrite to a different degree and among them,the inhibitory effect of andascorbic acid,garlic and shallot were obvious.The scavenging effect of garlic to nitrite was stronger when the amount of garlic was more in a certain range and the removal ability of 5% garlic to nitrite was best.[Conclusion] Increasing the concn.of salt and prolonging the bloat time properly were the effective method for decreasing the nitrite content in salted white radish.