以刚腌制好的榨菜为原料,选择PET/PA/RCPP透明材料包装榨菜,以BOPP/PET/PE不透明镀铝材料包装的榨菜作对照,研究自然贮藏条件下透明包装榨菜的变色机理。结果表明:透明材料包装后的榨菜,其总酸、氨基态氮和总糖的含量会迅速下降,从而加速榨菜褐变;而具有良好透光性的透明包装材料会使榨菜Maillard反应的中间产物5-羟甲基糠醛(5-HMF)快速积累,加速叶绿素光降解,从而使榨菜合成褐色物质而变暗;此外,透明包装材料的厚度小、透气性好,可引起榨菜变色;酚类物质含量的变化不是引起榨菜经过透明包装后变色的主要原因。

The newly-produced pickled mustard tubers were used as as raw materials,PET /PA /RCPP transparent material was selected for packaging,and BOPP / PET / PE non-transparent opaque aluminum material was used as the control. The mechanism of transparent packaging on color changes of pickled mustard tubers was explored. Results indicated that total acids,amino nitrogen and total sugar content of the products in the transparent packaging decreased rapidly and browning quickly. The transparent materials boosted the accumulation of 5-HMF which was the Maillard reaction intermediates and promote the chlorophyll photodegradation which lead to brown substances synthesis. Furthermore,small thickness and good permeability of transparent material could also cause discoloration of pickled mustard tubers. In addition,the phenolics content change was not the main cause of transparent packaging pickled mustard tubers discoloration.