采用顶空固相微萃取(headspace solid phase micro-extraction,HS-SPME)结合气相色谱-质谱联用(gas chromatograph-mass spectrometry,GC-MS)技术对不同原料的传统四川泡菜中挥发性成分进行检测、分析。结果表明:5种原料泡菜中共检出化合物80种。不同原料泡菜中检出的挥发性成分差异较大,泡萝卜、泡芥菜、泡甘蓝、泡黄瓜、泡芹菜中分别检出化合物38、23、24、22、24种。酯类、醛类、酮类、醇类、萜类、芳香族化合物、含硫化合物及杂环化合物对泡菜风味形成具有重要影响。其中酯类是泡萝卜、泡芥菜和泡甘蓝中的特征挥发性成分,醛类、萜类分别是泡黄瓜、泡芹菜的特征挥发性成分。泡芥菜和泡甘蓝中异硫氰酸烯丙酯含量最高,泡萝卜、泡黄瓜、泡芹菜中含量最高的风味物质分别是中1-异硫代氰酸丁、反式-2,6-壬二烯醛、右旋萜二烯。对四川泡菜独特风味形成具有重要作用的风味物质是异硫氰酸戊酯、异硫氰酸苯乙酯、苯甲醛、壬醛、癸醛、右旋萜二烯和萘。

Volatile components in traditional Sichuan Paocai of different raw materials were extracted using headspace solid phase micro-extraction( HS-SPME) and then analyzed by gas chromatograph-mass spectrometry( GC-MS).The results showed that a total of 82 volatile components were found in five different raw materials of Paocai. Radish,leaf mustard,cabbage,cucumber and celery were used as raw materials and 38,23,24,22 and 24 kinds of components were respectively detected from them. Esters,aldehydes,ketones,alcohols,terpenes,aromatic compounds,sulfur compounds and heterocyclic compounds were important volatile components in Paocai. Esters were the main volatile components with highest content in Paocai of radish,leaf mustard and cabbage,while aldehydes and terpenes were respectively the main volatile components in Paocai of cucumber and celery. Pentyl isothiocyanate,phenylethyl isothiocyanate,benzaldehyde,nonanal,decanal,D-limonene and naphthalene all contributed to forming the unique flavor of Sichuan Paocai.