Influence of V_C and Tea Polyphenol on the Content of the Nitrite in Natural Fermentation Pickle

[Objective] The reference for the quality and safety of natural fermentation pickle was provided through the research.[Method] The contents of the nitrite and vitamin C in pickle were tested based on the addition of VC and tea polyphenol during the process of its natural fermentation.[Results] The result showed that the peak value of the nitrite in pickle and its solution was reduced to 45.5% and 88.7% while the tea polyphenol of 0.5‰ was added in its process.The peak value of the nitrite in pickle and its solution was reduced to 7.5% and 13.7% while the VC of 0.5‰ was added in its process.The addition of tea polyphenol could delay the loss of VC.[Conclusion] The tea polyphenol and VC had certain inhibitory efficiency on the formation of nitrite and the effect of tea polyphenol was much better than that of vitamin C.Moreover,the tea polyphenol could decrease the loss of vitamin C in the process of pickle.