摘要
采用固相微萃取与气相色谱-质谱联用法研究大头菜发酵过程中挥发性化合物的变化。从新鲜大头菜、腌制30d和90d的大头菜中共检测出33种挥发性风味物质,包括酯类、酸类、醇类、醛类、烷烃类、腈类及含氮类7类化合物。酯类物质所占比例最高,其次是酸类。腌制过程中,酯类、酸类、醇类、烷烃类及含氮类组分的种类逐渐增加,醛类组分种类逐渐减少。新鲜大头菜中含有的具有辛辣味的异硫氰酸烯丙酯、2-苯乙基异硫氰酸酯在腌制过程中被降解,含量逐渐降低;对成熟大头菜风味具有重要贡献的酯类在腌制后期逐渐生成,含量逐渐增加;作为酯类合成的底物,酸类与醇类随着乳酸与酒精发酵含量逐渐增加。初步认为棕榈酸乙酯、亚麻酸乙酯、棕榈酸甲酯、亚麻酸甲酯、亚油酸甲酯、亚油酸乙酯、苯甲酸是大头菜主要的风味物质。
The volatile flavor compounds of pickled root mustard （Brassicajuncea Coss. var. megarrhiza Tsen et Lee） were extracted by solid phase microextraction （SPME） and analyzed by gas chromatograph-mass spectrometry （GC-MS）. A total of 33 volatile compounds, including esters, acids, alcohols, aldehydes, alkanes, nitriles and nitrogenous compounds were identified in fresh, 30 d and 90 d pickled root mustards. Esters were the most abundant of these compounds followed by acids. During the pickling period, the number of esters, acids, alcohols, alkanes and nitrogenous compounds increased, whereas the number of aldehydes decreased. In addition, allyl isothiocyanate and 2-phenethyl isothiocyanate responsible for the pungent flavor were degraded. The esters making important contributions to flavor development were formed at the late stage of pickling. Acids and alcohols were accumulated as a result of lactic acid and alcohol fermentation. Ethyl palmitate, ethyl linolenate, methyl palmitate, methyl linolenate, linoleic acid methyl ester, linoleic acid ethyl ester and benzenecarboxylic acid were primarily identified as the main flavor compounds in root mustard.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第24期225-229,共5页
Food Science
基金
四川省教育厅科研项目(CC11Z08)
四川省科技计划项目(2010JY0081)
四川理工学院研究生创新基金项目(y2011025)
