泡菜发酵过程挥发性风味成分的变化.pdfVIP

2017 年第 30 卷第 3 期 粮食与油脂 45 泡菜发酵过程挥发性风味成分的变化 曹　东，曹　琳，范林川，邢亚阁 （西华大学食品与生物工程学院，　四川成都　610039 ） 摘　要：采用SPME–GC–MS 对泡菜在发酵过程中不同时期的挥发性风味进行分析。结果表明： 泡菜的最佳食用期为48 h ，不同时期的泡菜的挥发性成分差异明显；共鉴定出化合物111 种，包括 醇类、烃类、含硫化合物、酯类、醛类、酮类、酸类等。泡菜在发酵期间，酸类、醇类、含硫化合物的含 量不断增长；在发酵后期，烃类、醛类、酮类化合物的含量不断下降。含硫化合物和醇类对泡萝卜 的风味形成有较大贡献。 关键词：泡菜；固相微萃取；挥发性风味成分；气相色谱– 质谱法 Changes of volatile f lavor compounds in pickles during fermentation CAO Dong ，CAO Lin ，FAN Lin-chuan ，XING Ya-ge （School of Food and Bioengineering ，Xihua University ，Chengdu 610039 ，Sichuan ，China ） Abstract ：Volatile compounds in samples collected at different stages during the fermentation of pickles were extracted and analyzed by solid phase micro–extraction （SPME ）combined with gas chromatography–mass spectrometry （GC–MS ）. The results showed that the quality of pickles was the best in 48th hour of fermentation . Volatile composition differed significantly across various processing stages. 111 kinds of volatile compounds were identified ，which included alcohols ，alkanes ， sulfocompounds ，esters ，aldehydes ，ketones ，acids and so on. The relative contents of acids ，alcohols and sulfocompounds increased during the fermentation. As the post–fermentation proceeded ，alkanes ， aldehydes and ketones decreased. Sulfocompounds and alcohols had an important contribution to the flavor of pickles. Key words ：p ickle ；solid ph ase micr o–extr action （SPME ）；v olatile flav or comp oun d ；gas chromatography–mass spectrometry （GC–MS ） 1008―9578（2017）03―0045―05 中图分类号：TS201.3 文献标识码：A 文章编号： 四川泡菜是以新鲜蔬菜为原料，添加一定的辅料 1　材料与方法 和盐，利用蔬菜表面和自然界中存在的乳酸