不同发酵方式下甘蓝泡菜中有机酸的HPLC分析
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摘要
采用高效液相色谱(HPLC)法对自然发酵、纯种发酵、自制泡菜菌发酵和老泡菜水发酵四种不同发酵方式制作的甘蓝泡菜中的9种有机酸进行测定,并对其总酸和pH值进行比较分析。结果表明,以自然发酵与纯种发酵方式制作的泡菜中9种有机酸均被检出,老泡菜水发酵的泡菜检出8种有机酸,自制泡菜菌发酵制作的泡菜检出7种有机酸,四种不同发酵方式制作的泡菜共有的有机酸为草酸、酒石酸、DL-苹果酸、抗坏血酸、乳酸、乙酸、丙酸;主要有机酸含量由大到小顺序为:草酸>乳酸>抗坏血酸>酒石酸>DL-苹果酸;四种不同发酵方式的泡菜总酸(以乳酸计)含量在(0.76~0.92)g/100 mL,pH值范围在3.95~4.73。
The 9 kinds of organic acids in cabbage pickles made by natural fermentation, pure-culture fermentation, homemade pickles fermentation and aged pickles water fermentation were determined by HPLC. And the total acids and pH value of cabbage pickles were analyzed. The results showed that 9 kinds of organic acids were detected in the pickles made by natural fermentation and pure-culture fermentation. 8 kinds of organic acids were detected in the pickles made by aged pickles water fermentation. 7 kinds of organic acids were detected in the pickles made by homemade pickles fermentation. The common organic acids in the pickles made by four different fermentation methods were oxalic acid, tartaric acid, DL-malic acid, ascorbic acid, lactic acid, acetic acid, and propionic acid. And the content of main organic acid in order was as follows: oxalic acid >lactic acid>ascorbic acid>tartaric acid>DL-malic acid. The total acids of the pickles made by four kinds of different fermentation methods were between 0.76 g/100 ml and 0.92 g/100 ml, and pH were between 3.95 and 4.73.
The 9 kinds of organic acids in cabbage pickles made by natural fermentation, pure-culture fermentation, homemade pickles fermentation and aged pickles water fermentation were determined by HPLC. And the total acids and pH value of cabbage pickles were analyzed. The results showed that 9 kinds of organic acids were detected in the pickles made by natural fermentation and pure-culture fermentation. 8 kinds of organic acids were detected in the pickles made by aged pickles water fermentation. 7 kinds of organic acids were detected in the pickles made by homemade pickles fermentation. The common organic acids in the pickles made by four different fermentation methods were oxalic acid, tartaric acid, DL-malic acid, ascorbic acid, lactic acid, acetic acid, and propionic acid. And the content of main organic acid in order was as follows: oxalic acid >lactic acid>ascorbic acid>tartaric acid>DL-malic acid. The total acids of the pickles made by four kinds of different fermentation methods were between 0.76 g/100 ml and 0.92 g/100 ml, and pH were between 3.95 and 4.73.
引文
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[22]朱文娴,周相玲,张慧,等.人工接种泡菜风味的研究[J].食品工业科技,2007,28(11):108-110.
[23]王益,谢晓晓,程钢,等.人工接种发酵制备平菇泡菜及其品质研究[J].食品科学,2012,33(9):158-162.
[24]徐娟娣,周相玲,张慧,等.人工接种泡菜风味的研究[J].食品工业科技,2007,28(11):108-110.
[25]陈晟,罗佳瑶,蒋立文,等.我国腌渍蔬菜产业现状分析及改进对策[J].中国酿造,2018,37(7):6-10.
[26]柳建华,鲍长俊,常惟丹,等.不同发酵方式下泡凉薯的营养成分分析及其风味物质的主成分分析[J].食品与发酵工业,2016,42(11):212-218.
[27]杨晓晖,籍保平,李博,等.泡菜中优良乳酸菌的分离鉴定及其发酵性能的研究[J].食品科学,2005,26(5):130-134.
[28]甘弈,李洪军,付杨,等.韩国泡菜制作过程中理化特性及微生物的变化[J].食品科学,2014,35(15):166-171.
[29]马艳弘,魏建明,侯红萍,等.发酵方式对山药泡菜理化特性及微生物变化的影响[J].食品科学,2016,37(17):179-184.
[2]王金菊,崔宝宁,张治洲.泡菜风味形成的原理[J].食品研究与开发,2008,29(12):163-166.
[3]陈功,张其圣,余文华,等.四川泡菜挥发性成分及主体风味物质的研究(二)[J].中国酿造,2012(12):19-23.
[4]刘宗敏,周红丽,谭兴和,等.泡菜中乳酸菌的研究进展[J].中国酿造,2016,35(10):18-21.
[5]许永光.延边朝鲜族传统食品工业发展战略与对策研究[D].延吉:延边大学,2009.
[6]李增利.发酵方式及起始pH值对泡菜亚硝酸盐及硝酸盐含量的影响[J].食品研究与开发,2008,29(4):132-135.
[7]张梦梅,李小艳,胡露,等.低温乳酸菌发酵泡白菜有机酸和游离氨基酸含量分析[J].食品与发酵工业,2015,41(11):137-142.
[8]胡书芳,王雁萍.乳酸菌在泡菜生产中的应用[J].安徽农业科学,2008,36(21):9275-9327.
[9]于新颖,刘文丽,殷杰,等.不同食盐浓度下白菜泡菜的乳酸菌数及理化指标变化[J].食品与发酵工业,2015,41(10):119-124.
[10]徐丹萍,蒲彪,刘书亮,等.不同发酵方式的泡菜挥发性成分分析[J].食品科学,2015,36(16):94-100.
[11]范丽平,任国平,张学兵,等.接菌发酵泡菜品质分析[J].食品与机械,2012,28(5):55-58.
[12]李书华,蒲彪,陈封政.泡菜的功能及防腐研究进展[J].中国酿造,2005,24(4):6-8.
[13]王冉,李小林,李敏,等.反相高效液相色谱法测定泡萝卜中的有机酸[J].食品工业科技,2014,35(13):283-287.
[14]张坤,王寅,郑炯.高效液相色谱法同时测定泡椒中的有机酸[J].食品安全导刊,2015(7):156-158.
[15]邹辉,刘晓英,陈义伦,等.泡菜(白菜)腌制过程中有机酸对亚硝酸盐含量的影响[J].食品与发酵工业,2013,39(11):29-32.
[15]杨君,贺云川,何家林,等.榨菜腌制过程中有机酸变化[J].食品科学,2012,33(19):182-187.
[16]叶秀娟,郑炯,索化夷,等.高效液相色谱法测定永川豆豉中的6种有机酸[J].食品科学,2014,35(20):114-118.
[17]黄晓钰,刘邻渭.食品化学与分析综合实验(第2版)[M].北京:中国农业大学出版社,2011:153-154.
[18]王永华,王启军,郭新东,等.食品分析(第二版)[M].北京:中国轻工业出版社,2011:209-211.
[19]周晓媛,夏延斌.蔬菜腌制品的风味研究进展[J].食品与发酵工业,2004,30(4):104-108.
[20]徐娟娣,刘东红.腌制蔬菜风味物质组成及其形成机理研究进展[J].食品工业科技,2012,33(11):414-417.
[21]王冉.发酵方式对萝卜泡菜发酵过程中品质的影响[D].雅安:四川农业大学,2014.
[22]朱文娴,周相玲,张慧,等.人工接种泡菜风味的研究[J].食品工业科技,2007,28(11):108-110.
[23]王益,谢晓晓,程钢,等.人工接种发酵制备平菇泡菜及其品质研究[J].食品科学,2012,33(9):158-162.
[24]徐娟娣,周相玲,张慧,等.人工接种泡菜风味的研究[J].食品工业科技,2007,28(11):108-110.
[25]陈晟,罗佳瑶,蒋立文,等.我国腌渍蔬菜产业现状分析及改进对策[J].中国酿造,2018,37(7):6-10.
[26]柳建华,鲍长俊,常惟丹,等.不同发酵方式下泡凉薯的营养成分分析及其风味物质的主成分分析[J].食品与发酵工业,2016,42(11):212-218.
[27]杨晓晖,籍保平,李博,等.泡菜中优良乳酸菌的分离鉴定及其发酵性能的研究[J].食品科学,2005,26(5):130-134.
[28]甘弈,李洪军,付杨,等.韩国泡菜制作过程中理化特性及微生物的变化[J].食品科学,2014,35(15):166-171.
[29]马艳弘,魏建明,侯红萍,等.发酵方式对山药泡菜理化特性及微生物变化的影响[J].食品科学,2016,37(17):179-184.