Remarkable depletion of residual nitrite in Taiwanese sausage by ascorbate and its isomer erythrobated especially under the lower pH values had been observed. Liquor ice extract showed significant inhibition of ascorbate effect to sausage. Nicotinamide ascorbate increase the residual amounts of ascorbate but not the residual nitrite as compared to the ascorbate. the thawing temperature did not affect the residual nitrite levels in the presence of ascorbate. 抗壞血酸及其同分異構物異抗壞血酸顯著地降低了醃漬肉及台灣式香腸中的亞硝酸殘存量。此效果於低pH值時更為顯著。甘草抽取液對抗壞血酸之作用顯示了相當程度之抑制作用。菸鹼酸胺一抗壞血酸複鹽之作用較抗壞血酸而言，雖增加香腸等中之抗壞血酸殘存量，但對亞硝酸鹽殘存量之降低並無較佳之效果。解凍溫度雖對香腸品質有影響，但在抗壞血酸存在下，對亞硝酸之殘存量無甚影響。
