以宜宾芽菜为原料,研究芽菜拌盐干腌过程中的主要成分变化及其与亚硝酸盐含量变化的相关性。结果表明,硝酸盐含量不断降低,氨基酸态氮和还原糖的含量先增加后降低最后趋于稳定,这3种成分均与亚硝酸盐含量变化显著正相关;挥发性风味物质的种类先增加后降低,但总相对含量不断增加,其中己醛、反式-2-戊烯醛、反式-2-己烯醛、β-紫罗兰酮与亚硝酸盐含量变化显著正相关,辛酸乙酯与亚硝酸盐含量变化显著负相关;乙酸、苹果酸、琥珀酸的含量先增加后降低,乳酸含量不断增加,其中乳酸和琥珀酸与亚硝酸盐含量变化呈极显著负相关,苹果酸和乙酸与亚硝酸盐含量变化的相关性不显著。该结果表明,宜宾芽菜中的亚硝酸盐含量变化与其多种主要成分的含量变化显著相关。
Taking Yibin sprouts (a traditional Chinese pickle) as the raw material, the changes of main components and their correlation with nitrite content were studied during the salt-adding fermentation. The content of nitrate decreased continuously, while amino acid nitrogen and reducing sugar increased first, then decreased and finally became stable. All these three components had significant positive correlations with nitrite content. The number of volatile flavor components increased first and then decreased, while the total relative content constantly increased. Hexanal, trans-2-pentenal, trans-2-hexenal and β-ionone content were positively correlated with nitrite content, while ethyl caprylate content was negatively correlated with nitrite content. Acetic acid, malic acid and succinic acid content increased first and then decreased, while lactic acid content continuously increased. Changes of lactic acid and succinic acid contents had significant negative correlations with nitrite content, while changes of malic acid and acetic acid contents had negative correlations with nitrite content. There was a significant correlation between the changes of nitrite content in Yibin sprouts and their main components.
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