芫根泡菜发酵过程中风味物质变化研究-《中国调味品》

文章信息/Info

Title:: Study on the Changes of Flavor Substances in the Fermentation Process of Brassica Rapa L

摘要:: 采用气相色谱-质谱联用对芫根泡菜发酵过程中挥发性风味物质的变化进行检测和分析。结果表明：新鲜芫根、腌制7d、14d、21d、28d的发酵过程中分别检测到51种、26种、26种、23种、26种挥发性风味物质，共计92种化合物，其主要为酯类、烃类、醇类、醛类、酸类、腈类和其他类；五个阶段共有的挥发性风味物质有7种，分别为乙酸乙酯、3-丁烯基异硫氰酸酯、苯乙醇、α-松油醇、β-蒎烯、d-柠檬烯、苯丙腈；在芫根腌制至成熟过程中，酯类物质、醇类物质、腈类物质、酸类物质含量均有所增加，烃类物质、醛类物质、其他类物质含量则呈现下降趋势。

Abstract:: In this study,Gas chromatography-mass spectrometry (GC-MS) was used to detect and analyze the changes of volatile flavor substances during the fermentation of Brassica rapa L.The results showed that 51, 26, 26, 23 and 26 volatile flavor compounds were detected during the fermentation of fresh daphne, pickled for 7, 14, 21 and 28 days, respectively.There were 92 compounds, which were mainly esters, hydrocarbons, alcohols, aldehydes, acids, nitriles, and others.And there were seven common volatile flavor compounds in the five stages: ethyl acetate, 3-butenyl isothiocyanate, phenylethanol, alpha-terpineol, beta-pinene, d-limonene and phenylacrylonitrile.During the process of pickling to maturity, the content of esters, alcohols, nitriles, and acids increased, and the content of hydrocarbons, aldehydes, and other substances decreased