摘要
为得到泡菜在自然发酵过程中的品质变化规律及对风味影响较大的挥发性成分种类,对泡菜的乳酸菌总数、基本理化指标和感官进行测定,同时采用顶空固相微萃取结合气相色谱-质谱联用技术对发酵过程的挥发性成分进行分析检测。结果表明,发酵第6d泡菜品质最优,为最佳食用期;不同发酵时间的泡菜挥发性成分种类和含量差异较大,发酵过程共检出化合物45种,酯类在发酵过程相对含量最高,是结球甘蓝泡菜的特征挥发性物质。对挥发性物质进行主成分分析,得到硫氰酸甲酯、(E)-丁酸-4-己烯酯、乙酸己酯、叶醇、正己醇、β-蒎烯、二甲基二硫和二甲基三硫对泡菜风味形成影响较大。
Several quality indexes of pickles including total number of lactic acid bacteria, physicochemical properties and sensory evaluation were detected in order to learn the discipline of quality variation during fermentation.Methods of headspace solid phase micro- extraction （ HS- SPME） and gas chromatograph- mass spectrometry（GC-MS）were used to detect the volatile components.The results showed that the quality of pickles was the best in the sixth day of fermentation.Type and relative content of volatile components were distinct at different fermentation time.A total of 45 types of volatile components were identified.Relative content of esters was the highest during fermentation which made it a characteristic component in pickles of cabbage. The volatile components were analyzed by method of principal component analysis （ PCA）. It showed that thiocyanic acid methyl ester, （E） - Hex-4- en-1- yl butyrate, acetic acid hexyl ester, （Z） - 3 - Hexen-1- ol, 1- Hexanol,. beta.- Pinene, disulfide dimethyl, dimethyl trisulfide were the main components contributed to the flavor of pickles.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第13期288-293,297,共7页
Science and Technology of Food Industry
基金
四川省科技支撑计划项目(2012NZ0002)
"十二五"国家科技支撑计划项目(2012BAD31B04)
国家自然科学基金资助项目(31171726)
