Study on the influence of garlic on the nitrite content in fermented chinese cabbage

Taking the Chinese cabbage as raw material to manufacture pickled vegetable,and taking the hydrochloric acid naphthalene ethylene diamine as the developer,the spectrophotometry,bacterium's counting method are applicated.Different garlic dencity(0、5% 、8% 、 12%、15%、20%)was added into Chinese cabbage while it was fermented,the content of nitrite,the titratable acidity,pH value and the bacterium total quantity,lactobacillus,intestines bacillus were studied.The result indicated that to add suitable garlic could reduce the nitrite content in the fermentation cabbage and 5% garlic addition could get the lowest nitrite content.