This paper studied the variance of main components in pickle during natural fermentation of cabbage and discussed the influence of table salt concentration, iodine, zanthoxylum on the variance.

• 以市售白菜为原料对泡菜自然发酵过程中主要化学成分进行理化分析,找出其物质代谢规律;并研究讨论了不同食盐浓度、碘、花椒等对化学成分变化规律的影响。