Effect of Tea Polyphenol and Cleome gynandra on the Nitrite Content in the Natural Fermentation of Pickle

Taking cabbage as the main raw material to make pickle,adding different concentrations(0,0.025%,0.050%,0.075%,0.100%)of tea polyphenol and Cleome gynandra when prepare brine,the effect on nitrite content in the fermentation of pickle was studied.The results showed that the peak value of the nitrite in pickle was progressively reduced when the concentrations of tea polyphenol and Cleomeg ynandra were progressively increased in the process.And the content of nitrite reduced to a larger extent when Cleome gynandra was added.The peak value of the nitrite in pickling solution was progressively reduced when the concentrations of tea polyphenol were progressively increased,while the contents of the nitrite in pickling solution decreased when the concentration was lower than 0.075%,and then became higher when higher than 0.075%.