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食品与发酵工业  2019, Vol. 45 Issue (5): 45-50    DOI: 10.13995/j.cnki.11-1802/ts.018797
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
东北酸菜不同发酵时间有机酸变化及其对产品酸感的影响
马艺荧,孙波*,张宇,郝宇,解双瑜,李天一,刘东傲
(东北农业大学 食品学院,黑龙江 哈尔滨,150030)
Changes in organic acids at different fermentation time of Northeastern sauerkraut and their effects on products sourness
MA Yiying,SUN Bo*,ZHANG Yu,HAO Yu,XIE Shuangyu,LI Tianyi,LIU Dongao
(College of Food Science, Northeast Agricultural University, Harbin 150030, China)
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摘要 采用高效液相色谱法(high performance liquid chromatography,HPLC)和暂时性感官支配分析法(temporal dominance of sensations,TDS)研究东北酸菜有机酸变化及其对产品酸感的影响。HPLC检测结果表明:在0~120 d发酵过程中能检测到9种有机酸,其中乳酸、柠檬酸、乙酸、草酸、苹果酸、琥珀酸及酒石酸含量随发酵时间的增加而增加,发酵120 d时还检测到了丙酸和戊酸;TDS评价结果表明,发酵90 d样品相比其它发酵时间样品酸感更加柔和适中,说明其各种有机酸含量及比例适宜。因此,90 d为东北酸菜最适发酵期;相关性分析表明乳酸在东北酸菜酸感形成中起主导作用,柠檬酸、乙酸、草酸、苹果酸、琥珀酸及酒石酸则起到辅助作用。这些有机酸含量及比例合适时对东北酸菜柔和酸感起到促进作用;含量及比例不合适时会破坏柔和酸感。丙酸和戊酸的存在则会导致尖酸酸感。
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马艺荧
孙波
张宇
郝宇
解双瑜
李天一
刘东傲
关键词:  东北酸菜  有机酸  暂时性感官支配分析法(temporal dominance of sensations, TDS)  酸感    
Abstract: High performance liquid chromatography (HPLC) and temporal dominance of sensations (TDS) were used to study the effects of changes in organic acids on the sourness of Northeastern sauerkraut. The HPLC results showed that nine organic acids were detected during 0-120 days of fermentation. The contents of lactic acid, citric acid, acetic acid, oxalic acid, malic acid, succinic acid, and tartaric acid increased with increasing fermentation time. Besides, propionic acid and valeric acid were detected on day 120. TDS evaluation results showed that the sourness of samples fermented for 90 days was more mild and moderate than those of other samples, indicating that the contents and proportions of various organic acids were suitable on day 90. Therefore, 90-day was the optimal fermentation period for Northeastern sauerkraut. The correlation analysis showed that lactic acid played a dominant role in the sourness formation of Northeastern sauerkraut, while citric acid, acetic acid, oxalic acid, malic acid, succinic acid, and tartaric acid played auxiliary roles. Appropriate contents and proportions could promote mild sourness taste of Northeastern sauerkraut, while inappropriate contents and proportions would destroy the mild sourness taste. In addition, presence of propionic acid and valeric acid could lead to sharp sourness taste.
Key words:  Northeast sauerkraut    organic acids    temporal dominance of sensations(TDS)    sour sense
               出版日期:  2019-03-15      发布日期:  2019-03-25      期的出版日期:  2019-03-15
作者简介:  硕士研究生(孙波副教授为通讯作者,E-mail:bosun1962@163.com)。
引用本文:    
马艺荧,孙波,张宇,等. 东北酸菜不同发酵时间有机酸变化及其对产品酸感的影响[J]. 食品与发酵工业, 2019, 45(5): 45-50.
MA Yiying,SUN Bo,ZHANG Yu,et al. Changes in organic acids at different fermentation time of Northeastern sauerkraut and their effects on products sourness[J]. Food and Fermentation Industries, 2019, 45(5): 45-50.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018797  或          http://sf1970.cnif.cn/CN/Y2019/V45/I5/45
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