This article discussed the utilization of zhacai pickle brine. The best program of cleaning production of zhacai was that pickle brine was transformed into zhacai sauce.

本文对榨菜生产过程中产生的腌制盐水的利用问题进行了探讨，指出将腌制盐水加工为榨菜调味液是目前实现榨菜清洁化生产的最佳方案。

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The constituents from pickle brine extracted with ethyl ether and identified by GC MS. In the result, 8 acids, 4 alcohol, 2 nitriles, 2benzines and 1 ester were identified.

首先，对雪里蕻腌菜卤汁的乙醚萃取浓缩液组分进行了鉴定，结果发现有机酸组分8个，醇类组分4个，腈类组分2个，酯类组分1个，芳香烃2个。

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