研究报告

湿态和半干态泡菜发酵过程中水分活度对挥发性成分的影响及差异解析

  • 汪冬冬 ,
  • 陈功 ,
  • 李恒 ,
  • 唐垚 ,
  • 张伟 ,
  • 朱翔 ,
  • 李梅 ,
  • 张其圣
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  • 1 (四川东坡中国泡菜产业技术研究院,四川 眉山,620000)
    2 (四川省食品发酵工业研究设计院,四川 成都,611130)
    3 (眉山市产品质量监督检验所,四川 眉山,620000)
硕士研究生,工程师(张其圣教授级工程师为通讯作者,E-mail:bigbeastone@163.com)。

收稿日期: 2019-04-02

  网络出版日期: 2019-09-23

基金资助

四川省转移支付项目(2017NZYZF0099);四川省科技计划项目(2019YFN0003);国家重点研发计划(2018YFD0400 403)

Effects of water activity on volatile components in wet and semi-dried pickle fermentation

  • WANG Dongdong ,
  • CHEN Gong ,
  • LI Heng ,
  • TANG Yao ,
  • ZHANG Wei ,
  • ZHU Xiang ,
  • LI Mei ,
  • ZHANG Qisheng
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  • 1 (Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620000, China)
    2 (Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, China)
    3 (Meishan Product Quality Supervision and Inspection Institute, Meishan 620000, China)

Received date: 2019-04-02

  Online published: 2019-09-23

摘要

为研究湿态和半干态泡菜挥发性风味变化特征及其差异性,应用顶空固相微萃取-气相色谱质谱联用法(HS-SPME-GC-MS)结合多元统计方法分析2种泡菜发酵过程中的重要挥发性成分。结果表明,湿态和半干态发酵泡菜水分活度(AW)差异明显,湿态泡菜更有利于乳酸菌生长。基于主成分和层次聚类分析,2种泡菜挥发性成分区分明显,其中湿态泡菜以发酵产生的含硫化合物和醇类为主,半干态泡菜以原料自身的含硫化合物为主。采用偏最小二乘法判别分析筛选出重要度(VIP>1.2)以及t检验(P<0.05)的二甲基三硫醚、1-异硫氰酸戊酯、5-甲硫基戊腈、5-甲硫基-2-戊烯-4-炔醇、乙酸、2,3-丁二醇、庚基氢过氧化物和甲氧基苯肟为2种泡菜差异性标志物。研究结果对调控泡菜品质、风味具有一定指导意义。

本文引用格式

汪冬冬 , 陈功 , 李恒 , 唐垚 , 张伟 , 朱翔 , 李梅 , 张其圣 . 湿态和半干态泡菜发酵过程中水分活度对挥发性成分的影响及差异解析[J]. 食品与发酵工业, 2019 , 45(16) : 40 -47 . DOI: 10.13995/j.cnki.11-1802/ts.020735

Abstract

In order to illustrate the volatile characteristics in wet and semi-dried pickles, the key volatile components were analyzed by SPME-GC-MS combined with multivariate statistical methods. The results demonstrated that the water activity was distinguishable between wet and semi-dried pickles. Wet pickles were more suitable for rapid growth of lactic acid bacteria. The volatile components of the two pickles were clearly different. The wet pickles were mainly composed of sulfur-containing compounds and alcohols produced during fermentation, while semi-dried pickles were mainly sulfur compounds originally contained in the raw material. Moreover, dimethyl trisulfide, 1-isothiocyanatopentane, 5-(methylthio)-, 5-(methylthio)-, 2-penten-4-yn-1-ol, acetic acid, 2,3-butanediol, heptyl hydroperoxide, and methoxybenzoxime were identified as differential markers for two pickles. The results have certain guiding significance for regulating the quality and flavor of pickles.

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