芫根泡菜发酵过程中风味物质变化研究
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摘要
采用气相色谱-质谱联用对芫根泡菜发酵过程中挥发性风味物质的变化进行检测和分析。结果表明:新鲜芫根、腌制7,14,21,28d的发酵过程中分别检测到51,26,26,23,26种挥发性风味物质,共计92种化合物,其主要为酯类、烃类、醇类、醛类、酸类、腈类和其他类;5个阶段共有的挥发性风味物质有7种,分别为乙酸乙酯、3-丁烯基异硫氰酸酯、苯乙醇、α-松油醇、β-蒎烯、d-柠檬烯、苯丙腈;在芫根腌制至成熟过程中,酯类物质、醇类物质、腈类物质、酸类物质含量均有所增加,烃类物质、醛类物质、其他类物质含量则呈现下降趋势。
Gas chromatography-mass spectrometry is used to detect and analyze the changes of volatile flavor substances during the fermentation of Brassica rapa.The results show that 51,26,26,23,26 volatile flavor substances are detected during the fermentation of fresh Brassica rapa,pickled for 7,14,21,28 days respectively.There are 92 compounds,which are mainly esters,hydrocarbons,alcohols,aldehydes,acids,nitriles and the others.And there are 7 common volatile flavor substances in the 5 stages:ethyl acetate,3-butenyl isothiocyanate,phenylethanol,α-terpineol,β-pinene,d-limonene and phenylacrylonitrile.During the process of pickling to maturity,the content of esters,alcohols,nitriles and acids increases,and the content of hydrocarbons,aldehydes and other substances decreases.
Gas chromatography-mass spectrometry is used to detect and analyze the changes of volatile flavor substances during the fermentation of Brassica rapa.The results show that 51,26,26,23,26 volatile flavor substances are detected during the fermentation of fresh Brassica rapa,pickled for 7,14,21,28 days respectively.There are 92 compounds,which are mainly esters,hydrocarbons,alcohols,aldehydes,acids,nitriles and the others.And there are 7 common volatile flavor substances in the 5 stages:ethyl acetate,3-butenyl isothiocyanate,phenylethanol,α-terpineol,β-pinene,d-limonene and phenylacrylonitrile.During the process of pickling to maturity,the content of esters,alcohols,nitriles and acids increases,and the content of hydrocarbons,aldehydes and other substances decreases.
引文
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[2]王守邦.药食两用植物——芫根[J].科学种养,2012(8):52.
[3]楚翘,刘刚.芫根的故事[J].中国西藏,2017(1):36-39.
[4]陶月良,邱君正,林华,等.芜菁、萝卜和大头菜块根品质及营养价值比较研究[J].特产研究,2002,24(1):37-40.
[5]刘晔峰,龚凌霄,刘连亮,等.西藏芜菁营养成分测定及提高缺氧耐受性的动物实验研究[J].食品工业科技,2012,33(9):412-416.
[6]谢玥,马超,蒋思萍,等.西藏芫根提取物对小鼠抗缺氧作用的初步研究[J].四川动物,2009,28(6):853-856.
[7]刘浩,蒋思萍,杨玲玲,等.芫根粗总皂苷对糖尿病小鼠的降血糖作用[J].西北农林科技大学学报(自然科学版),2012,40(6):23-27.
[8]刘晔峰.以西藏芫根为主成分的抗缺氧功能食品研究[D].杭州:浙江大学,2012.
[9]许雅楠,池承灯,姚闽娜.四川泡菜的制作工艺及风味形成原理[J].农产品加工(学刊),2014(14):31-32.
[10]邓静,李萍萍.大头菜腌制过程中挥发性香味物质变化分析[J].食品科学,2013,32(24):225-229.
[11]吴华昌,张伟娜,邓静,等.腌菜风味物质研究进展[J].中国调味品,2010,35(11):26-29.
[12]臧明伍,张凯华,王守伟,等.基于SPME-GC-O-MS的清真酱牛肉加工过程中挥发性风味成分变化分析[J].食品科学,2016,37(12):117-121.
[13]贡慧,杨震,史智佳,等.不同熬煮时间对北京酱牛肉挥发性风味成分的影响[J].食品科学,2017,38(10):183-190.