食品与发酵工业 >

2026 , Vol. 52 >Issue 7: 192 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043478

研究报告

连续式振荡与接种膜醭毕赤酵母1CF3对泡萝卜风味品质的影响

  • 陈霖 ,
  • 李嘉仪 ,
  • 明建英 ,
  • 郭意 ,
  • 黄润秋 ,
  • 唐垚 ,
  • 张其圣 ,
  • 文连奎 ,
  • 汪冬冬
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  • 1(吉林农业大学 食品科学与工程学院,吉林 长春,130118)
    2(四川东坡中国泡菜产业技术研究院,四川 眉山,620000)
    3(四川省食品发酵工业研究设计院有限公司,四川 成都,611100)
第一作者:硕士研究生(文连奎教授和汪冬冬高级工程师为共同通信作者,E-mail:wenliankui@163.com;xianzhi361@163.com)

收稿日期: 2025-06-04

  修回日期: 2025-07-29

  网络出版日期: 2026-04-17

基金资助

四川省区域创新合作项目(2024YFHZ0113);四川省科技计划项目(2025YFNZH0010);四川省中央引导地方科技发展专项项目(2024ZYD0032);国家现代农业产业技术体系四川蔬菜创新团队项目(SCCXTD-2024-5)

收起

Effects of continuous shaking and inoculated with Pichia membranifaciens 1CF3 on flavor quality of radish Paocai

  • CHEN Lin ,
  • LI Jiayi ,
  • MING Jianying ,
  • GUO Yi ,
  • HUANG Runqiu ,
  • TANG Yao ,
  • ZHANG Qisheng ,
  • WEN Liankui ,
  • WANG Dongdong
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  • 1(College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)
    2(Sichuan Dongpo Chinese Pickle Industrial Technological Research Institute, Meishan 620000, China)
    3(Sichuan Academy of Food and Fermentation Industries Co.Ltd., Chengdu 611100, China)

Received date: 2025-06-04

  Revised date: 2025-07-29

  Online published: 2026-04-17

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摘要

为探究物理和生物扰动对泡菜风味品质的影响,采用连续式振荡模拟物理扰动、接种膜醭毕赤酵母1CF3模拟生物扰动,研究泡萝卜在密封与通气2种条件下的理化特征、生物量及风味成分的动态变化。结果表明,振荡导致泡菜中微生物生长代谢受阻,从而使泡菜成熟变慢。接种膜醭毕赤酵母1CF3和通气处理后泡菜的总酸含量会出现下降,并且使泡菜品质发生劣变。采用顶空固相微萃取-气相色谱-质谱联用技术共检测出酯类、醇类、酚类等34种挥发性风味物质,并通过气味活性值(odor activity value,OAV)分析筛选出11种OAV＞1的挥发性风味物质,其中振荡后风味物质种类和含量更少,接种膜醭毕赤酵母后醇类物质变少,通气处理会产生更多的醇类物质。主成分分析结果表明,振荡发酵的泡菜与自然发酵泡菜风味差异较大。接种膜醭毕赤酵母的泡菜在发酵后期(12 d)与自然发酵泡菜风味差异较大。对12 d泡萝卜的风味成分采用偏最小二乘判别分析,筛选出二甲基二硫醚、醋酸、乙偶姻、5-甲基-2-己醇、对乙基苯酚、胡椒酮、甲苯和2,4-二叔丁基苯酚等8种变量投影重要性(variable importance in projection,VIP)值>1的重要挥发性风味物质。研究结果可为泡菜的品质及风味调控提供科学依据。

关键词： 发酵萝卜; 振荡; 膜醭毕赤酵母; 挥发性风味物质

本文引用格式

陈霖 , 李嘉仪 , 明建英 , 郭意 , 黄润秋 , 唐垚 , 张其圣 , 文连奎 , 汪冬冬 . 连续式振荡与接种膜醭毕赤酵母1CF3对泡萝卜风味品质的影响[J]. 食品与发酵工业, 2026 , 52(7) : 192 -200 . DOI: 10.13995/j.cnki.11-1802/ts.043478

Abstract

To investigate the effects of physical and biological disturbances on the flavor quality of Paocai, continuous shaking was applied to simulate physical disturbance, while inoculation with Pichia membranifaciens 1CF3 was performed to simulate biological disturbance.The dynamic changes in physicochemical properties, microbial biomass, and flavor components of radish Paocai were investigated under both sealed and ventilated conditions.Results indicated that shaking inhibited microbial growth and metabolic activity in the Paocai, thereby delaying the maturation process.Inoculation with P.membranifaciens 1CF3 combined with aeration decreased the total acidity of the Paocai and accelerated quality deterioration.A total of 34 volatile flavor compounds, such as esters, alcohols, and phenols, were detected by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry.Odor activity value (OAV) analysis revealed 11 key volatile compounds with OAV>1.The number and content of volatile compounds were reduced under shaking conditions.Inoculation with P.membranifaciens 1CF3 led to a decrease in alcohol compounds, while aeration promoted the formation of more alcohols.Principal component analysis revealed significant differences in the flavor profiles between shaken and naturally fermented Paocai.Paocai inoculated with P.membranifaciens exhibited significant differences in flavor profiles compared to naturally fermented Paocai at the late stage of fermentation (12 days).Partial least squares discriminant analysis of the volatile flavor compounds at this stage identified eight key volatiles with variable importance in projection (VIP) values >1, including dimethyl disulfide, acetic acid, acetoin, 5-methyl-2-hexanol, 4-ethylphenol, piperitone, toluene, and 2,4-di-tert-butylphenol.The findings provide a scientific basis for the regulation of quality and flavor in Paocai.

Key words： radish Paocai; shake; Pichia membranifaciens; volatile flavor compounds

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