摘要
采用固相微萃取(solid phase micro extraction,SPME)气相色谱-质谱联用(gas chromatograph-mass spectrometry,GC-MS)方法分析自然发酵与接种发酵泡菜的香气成分变化,结果显示,自然发酵和接种发酵的泡菜中分别检测鉴定出60、62种香气成分(其中有29种香气成分相同)。自然发酵泡菜中:酯类16种,占被测总峰面积的44.75%;醇类15种,占15.29%;硫化物2种,占22.33%;接种发酵泡菜中酯类16种,占被检测总峰面积的48.23%;醇类11种,占5.17%;硫化物3种,占33.66%。研究表明,自然发酵和接种发酵泡菜的香气成分都以酯类和硫化物为主。与自然发酵相比,接种发酵的发酵速度更快。
The volatile compounds in pickles produced by inoculated fermentation or natural fermentation were isolated by solid phase micro-extraction（SPME） and analyzed by gas chromatograph-mass spectrometry（GC-MS）.The results showed that 60 and 62 kinds of volatile compounds were detected in pickles resulting from inoculated fermentation and natural fermentation,respectively（29 were found in both pickles）.In naturally fermented pickle,16 kinds of esters,15 kinds of alcohols and 2 kinds of sulfide were detected,accounting for 44.75%,15.29% and 22.33% of total peak area,respectively.In pickle resulting from inoculated fermentation,16 kinds of esters,11 kinds of alcohols and 3 kinds of sulfides were detected,accounting for 48.23%,5.17% and 33.66% of total peak area,respectively.This study revealed that esters and sulfide were the major compounds in pickles from both fermentation processes and that artificial inoculation resulted in faster fermentation in pickles.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第22期276-279,共4页
Food Science
关键词
泡菜
香气成分
自然发酵
接种发酵
pickle
volatile compounds
natural fermentation
inoculated fermentation
