本试验研究了亚硝酸盐在蔬菜腌渍过程中的形成机理和含量变化规律。

The study focused on the formation mechanism of nitrite and content changes in the process of pickled vegetables.

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在蔬菜腌渍发酵中会产生亚硝酸盐，食品中亚硝酸盐含量测定国家标准是盐酸萘乙二胺法。

In the fermentation of pickled vegetables it would produce nitrite, and the national standard for the determination of nitrite content in food is hydrochloride naphthodiamide.

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醋用作腌渍鱼、肉、水果和蔬菜，可制成浸渍调味液、调料和其它调味汁。

Vinegar is used in pickling meat, fish, fruits, and vegetables and in creating marinades, dressings, and other sauces.

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