食品与发酵工业 >

2021 , Vol. 47 >Issue 2: 233 - 240

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024954

生产与科研应用

温度对甘蓝泡菜发酵过程中风味的影响

  • 汪冬冬 ,
  • 鲍永碧 ,
  • 管锐 ,
  • 唐垚 ,
  • 明建英 ,
  • 李嘉仪 ,
  • 黄润秋 ,
  • 陈功 ,
  • 张其圣
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  • 1(四川东坡中国泡菜产业技术研究院,四川 眉山,620000)
    2(四川省川南酿造有限公司,四川 眉山,620000)
    3(四川省食品发酵工业研究设计院,四川 成都,611130)
硕士,工程师(张其圣教授级高级工程师为通讯作者,E-mail:bigbeastone@163.com)

收稿日期: 2020-07-06

  修回日期: 2020-09-01

  网络出版日期: 2021-02-07

基金资助

优质蔬菜工程产业链关键技术集成与示范(2019YFN0003);高品质泡菜生产关键技术集成与示范(2019ZYZF0037)

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Effect of temperature on the flavor of cabbage Paocai during fermentation

  • WANG Dongdong ,
  • BAO Yongbi ,
  • GUAN Rui ,
  • TANG Yao ,
  • MING Jianying ,
  • LI Jiayi ,
  • HUANG Runqiu ,
  • CHEN Gong ,
  • ZHANG Qisheng
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  • 1(Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan 620000,China)
    2(Sichuan Chuannan Brewing Co.,Ltd.,Meishan 620000,China)
    3(Sichuan Academy of Food and Fermentation Industries,Chengdu 611130,China)

Received date: 2020-07-06

  Revised date: 2020-09-01

  Online published: 2021-02-07

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摘要

为研究温度对甘蓝泡菜发酵过程中风味的影响,采用高效液相色谱法和顶空固相微萃取-气相色谱质谱联用法分析10、15、25、35 ℃发酵泡菜液的有机酸、氨基酸和挥发性成分,结合主成分分析确定泡菜液重要挥发性成分。结果表明,在10～35 ℃,提高温度有利于泡菜快速产酸,缩短成熟期。温度与乳酸和乙酸呈正相关,与柠檬酸、苹果酸和游离氨基酸呈负相关。10 ℃发酵泡菜液以甘氨酸、苏氨酸和脯氨酸为主,其余温度组以丙氨酸和精氨酸为主。高温发酵泡菜液挥发性成分更多,10、15、25、35 ℃ 发酵泡菜液重要挥发性成分分别为1-戊醇、1-己醛;异硫氰酸烯丙酯、柏木醇、2,4-二叔丁基苯酚;柏木醇、3,5-辛二烯-2-酮、2,4-庚二烯醛、1-己醛;异硫氰酸苯乙酯和柏木醇。低温有利于防止泡菜酸败,高温长时间发酵容易出现腐败,产生大量乙酸。研究结果为泡菜生产加工提供数据支撑。

关键词： 泡菜; 温度; 甘蓝; 风味化合物

本文引用格式

汪冬冬 , 鲍永碧 , 管锐 , 唐垚 , 明建英 , 李嘉仪 , 黄润秋 , 陈功 , 张其圣 . 温度对甘蓝泡菜发酵过程中风味的影响[J]. 食品与发酵工业, 2021 , 47(2) : 233 -240 . DOI: 10.13995/j.cnki.11-1802/ts.024954

Abstract

To study the effect of temperature on the flavor of cabbage Paocai (Chinese pickle) during fermentation,the organic acids,amino acids,and volatile components of Paocai at 10 ℃,15 ℃,25 ℃,and 35 ℃ were analyzed by high performance liquid chromatography and headspace solid phase microextraction coupled with gas chromatography-mass spectrometry.Principal component analysis was used to determine the important volatile components of Paocai liquid.The results showed that in the range of 10-35 ℃,increasing the fermentation temperature was conducive to the rapid acid production of Paocai and shortened the maturation period.Temperature was positively correlated with lactic acid and acetic acid,and negatively correlated with citric acid,malic acid and amino acids.Glycine,threonine,and proline was dominant in Paocai liquid fermented at 10 ℃.Alanine and arginine were dominant in the remaining Paocai.The high temperature fermented Paocai liquid had more volatile components.The important volatile components of the fermented Paocai liquid at 10 ℃,15 ℃,25 ℃ and 35 ℃ were 1-pentanol,hexanal;allyl isothiocyanate,cedrol,2,4-di-tert-butylphenol;cedrol,3,5-octadien-2-one,2,4-heptadienal,hexanal;phenethyl isothiocyanate and cedrol.Low temperature was good for preventing rancidity of Paocai,and high temperature prolonged fermentation was prone to spoilage,which produced a lot of acetic acid.The results provide data support for the production and processing of Paocai.

Key words： Paocai (Chinese pickle); temperature; cabbage; flavor compound

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