大头菜brassicajunceal腌制过程中挥发性香味-遥感技术与应用.pdfVIP

2013-03-13 大头菜（Brassica juncea L. ）腌制过程中 挥发性香味物质变化研究 邓静，李萍萍* ( 四川理工学院，四川 自贡 643000) 摘 要：采用固相微萃取与气相色谱-质谱联用法研究了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 1 个月和腌制 3 个月大头菜中共检验出 33 种挥发性风味物质，包括酯类、酸类、醇类、烷烃类及含 氮类等 7 类化合物。酯类物质所占比例最高，其次是酸类和烷烃类组分。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。 关键词：大头菜（Brassica juncea L. ）；挥发性风味物质；固相微萃取(SPME) ；气相色谱-质谱联用(GC-MS) Analysis of change in volatiles from different fermented stages of globular roots of mustard(Brassica juncea L.) * DENG Jing ，LI Pingping (Sichuan University of Science and Engineering, Zigong 643000, China) Abstract ：Solid phase microextraction (SPME) followed by gas chromatograph-mass spectrometry (GC-MS) was used to extract and analyze the volatile flavor composition of pickled globular roots of mustard samples from different picking time. 33 volatile compounds, 7 kinds of compound, were identified in 3 samples, including fresh globular roots of mustard, fermented 1 month globular root of mustard and fermented 3 months globular root of mustard. The main contents were acids, esters, alcohols, aldehydes and nitrogenous compounds. The largest group was esters, followed by acids and alkanes. During the fermentation, the kinds of acids, esters, alcohols, alkanes and nitrogenous compounds were increasing, and kinds of aldehydes were decreacing. Allyl Isothiocyanate and Benzene, (2-isothiocyanatoethyl)- , with biting taste, contented in fresh globular roots of muastard, were degraded in the fermentation