以大叶麻竹笋为原料,研究了其腌制过程中总酸、亚硝酸盐、V C、总黄酮、细菌菌落总数与食盐浓度的关系,同时探讨了大叶麻竹笋硬度与果胶含量的关系。结果表明:大叶麻竹笋腌制过程中总酸含量逐渐增加、亚硝酸盐含量出现峰值、V C含量和总黄酮含量逐渐降低、细菌菌落总数呈先增加后降低的趋势;原果胶含量逐渐降低,水溶性果胶含量逐渐增加,硬度逐渐下降;大叶麻竹笋腌制过程中硬度变化与原果胶含量呈正相关、与水溶性果胶含量呈负相关。

The relationship between the change of titratable acidity,nitrite,vitamin C,total flavonoids,and bacteria colony forming units of bamboo shoots and salt concentration was investigated and compared during the pickling.Meanwhile,the relationship between firmness and the contents of pectin substance in bamboo shoots was explored. It was found that titratable acidity was increased and a peak of nitrite appeared during pickling. Vitamin C and total flavonoids content declined,while the colony forming units of bacteria increased and then declined during the pickling of bamboo shoots. Besides,protopectin content and firmness declined while water-soluble pectin content increased in pickled bamboo shoots. The results indicated that there was positive relationship between firmness and protopectin content,while firmness had negative correlations with water-soluble pectin content of bamboo shoots.