Abstract: Objective:During the fermentation process, the harmful substance, nitrite, will inevitably be produced in pickled vegetables, which affect the health of consumers. In order to reduce the content of nitrite in pickled cabbage, this paper studied the inhibitory effects of proeyanidin of lotus seedpod (LSPC) on nitrite in pickled cabbage.Methods:Scavenging rate of LSPC solution and Vit C solution for scavenging rate of sodium nitrite and blocking rate of LSPC for nitrosamine synthesis were determined under the simulated fermentation conditions.The changes of physicochemical indexes and antioxidant indexesin the addition of LSPC group and blank group of purple cabbage were compared in the fermentation process.Results:In the simulated fermentation conditions, LSPC scavenging rate of sodium nitrite was 81.15%, 12 times for Vit C, block the synthesis of nitrosamines rate of up to 80.29%, which was 6 times that of Vit C. In addition 0.01% of LSPC, peak nitrite content decreased from 8.24 mg/kg to 4.49 mg/kg of the control gro up, and the peak time postponed one day. The content of sodium chloride at the final stage of fermentation decreased from 2.32% in the blank group to 1.49%. Conclusion:The study showed that added LSPC could significantly reduce the nitrite and sodium chloride content of purple cabbage pickled cabbage, pickled cabbage could improve the antioxidant capacity of pickled cabbage, but would prolong the fermentation time of pickled cabbage, pickled cabbage decreased the total acid content.