为了探究泡菜发酵过程中有机酸变化规律,以豇豆为原料自然发酵制作泡菜。采用高效液相色谱法(HPLC)对泡豇豆在发酵过程中蔬菜组织和发酵液中的有机酸种类及含量进行分析测定,并对各有机酸降解亚硝酸盐的能力进行比较。结果表明,蔬菜组织和发酵液中含有8种有机酸,分别为草酸、酒石酸、苹果酸、乳酸、乙酸、柠檬酸、富马酸和琥珀酸;各有机酸变化趋势有所不同,发酵7 d后,蔬菜组织中柠檬酸含量最高,为641.59 mg/(100 g),发酵液中苹果酸含量最高,为195.39 mg/(100 g);各有机酸降解亚硝酸盐能力大小顺序依次为草酸、酒石酸、苹果酸、柠檬酸、琥珀酸、乙酸、乳酸、富马酸。此研究为阐明泡菜中亚硝酸盐降解机理提供了理论基础。
关键词：
泡菜; 豇豆; 有机酸; 变化; 亚硝酸盐; 降解
In order to investigate changes in organic acids during fermentation of pickles, cowpea (Vigna sinensis) was used to make pickles by traditional fermentation. HPLC was used to determine the changes in types and contents of organic acids in vegetable tissues and fermentation brine during fermentation, and the ability of each organic acid to degrade nitrite was compared. The results showed that there were eight organic acids in vegetable tissues and fermentation brine, which were oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, fumaric acid and succinic acid, and the change trend of each organic acid was different. After 7 d fermentation, the content of citric acid (641.59 mg/100 g) in vegetable tissues and malic acid (195.39 mg/100 g) in fermentation brine were the highest. Moreover, oxalic acid had the highest capacity to degrade nitrite, followed by tartaric acid, malic acid, citric acid, succinic acid, acetic acid, lactic acid and fumaric acid. This study overall provides a theoretical basis for clarifying the mechanisms of nitrite degradation in pickles.
[1] 刘楚岑,谭兴和,张春燕,等.水分添加量对豇豆发酵过程中品质变化的影响[J].食品与机械,2017,33(8):173-177.
[2] 王利斌,林晨,罗海波,等.预冷时机对四季豆和豇豆品质和生理生化特性的影响[J].食品科学,2018,39(9):232-238.
[3] ZHANG Qisheng,GONG Chen,SHEN Wenxi,et al.Microbial safety and sensory quality of instant low-salt Chinese paocai[J].Food Control,2016,59(6):575-580.
[4] SHIM S M,JI Y K,SANG M L,et al.Profiling of fermentative metabolites in kimchi: Volatile and non-volatile organic acids[J].Journal of the Korean Society for Applied Biological Chemistry,2012,55(4):463-469.
[5] FILIZ T,MINE G,TUGBA D,et al.Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices[J].Food Chemistry,2009,115(3):873-877.
[6] 马欢欢,吕欣然,白凤翎,等.传统中韩泡菜乳酸菌菌相分析与风味物质组成的比较[J].食品与发酵工业,2015,41(12):184-190.
[7] 郑惠文,张秋云,李文慧,等.新疆杏果实发育过程中可溶性糖和有机酸的变化[J].中国农业科学,2016,49(20):3 981-3 992.
[8] 王刚,王涛,潘德林,等.不同品种猕猴桃果实有机酸组分及含量分析[J].农学学报,2017,7(12):81-84.
[9] XIANG Jinle,DU Lin,LIU Zhijing,et al.Changes in biochemical parameters and organic acid content during liquid fermentation of peach vinegar[J].Modern Food Science and Technology,2015,31(5):193-198.
[10] 商景天,王修俊,王继辉.有机酸对泡菜中亚硝酸盐的降解作用[J].食品与机械,2018,34(3):78-83.
[11] 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.
[12] 刘晓英.泡菜中有机酸对亚硝酸盐降解作用及机理的初步研究[D].泰安:山东农业大学,2013.
[13] 中华人民共和国国家质量监督检验疫总局,中国国家标准化管理委员会.GB5009.33—2016食品中亚硝酸盐与硝酸盐的测定[S].北京:中国标准出版社,2016.
[14] SCHERER R,RYBKA A C P,BALLUS C A,et al.Validationof a HPLC method for simultaneous determination of mainorganic acids in fruits and juices[J].Food Chemistry,2012,135(1):150-154.
[15] CAO Jialu,YANG Jixia,HOU Qiangchuan,et al.Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology[J].Food Control,2017,78(8):14-23.
[16] 林浩.乳酸菌降解亚硝酸盐机理及其在发酵萝卜中的应用[D].广州:华南理工大学,2014.
[17] 陈弦,张雁,陈于陇,等.发酵蔬菜风味形成机制及其分析技术的研究进展[J].中国食品学报,2014,14(2):217-224.
[18] OGUNTOYINBO F A,FUSCO V,CHO G S,et al.Produce from Africa’s gardens: potential for leafy vegetable and fruit fermentations[J].Frontiers in Microbiology,2016,7(3):981-994.
[19] 韩芳,吴秋燕,赵雪.有机酸在发酵过程中的变化规律[J].中国酒业,2015(1):9-12.
[20] KIM S H,KIM S H,KANG K H,et al.Kimchi probiotic bacteria contribute to reduced amounts of, N-nitrosodimethylamine in lactic acid bacteria-fortified kimchi[J].LWT-Food Science and Technology,2017,84(10):196-203.
[21] KIM S H,KANG K H,KIM S H,et al.Lactic acid bacteria directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi[J].Food Control,2017,71(1):101-109.
