萝卜泡菜自然发酵过程中挥发性香气成分变化分析

采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）测定萝卜泡菜在自然发酵过程中第0～9天的挥发性香气成分，并采用峰面积归一化法计算各成分的相对含量。结果表明，萝卜泡菜在发酵过程中共检测出挥发性香气成分36种，其中酯类11种，含硫化合物2种，醇类7种，酮类3种，酸类4种，烃类6种，醛类2种，醚类1种；随着发酵的进行，挥发性香气成分的种类数量随之增多，相对含量变化较大，酯类呈整体上升趋势，含硫化合物呈先下降后上升再下降趋势，醇类、酮类、酸类、烃类、醛类呈先上升后下降趋势，醚类呈整体下降趋势。

Change of aroma components in natural fermentation of radish kimchi

The changes of aroma components of radish kimchi were determined by HS-SPME-GC-MS during the whole fermentation process from 0-9 d. The relative contents of aroma components were quantified by area normalization method. The results showed that 36 aroma components were detected during the fermentation process of radish kimchi, including 11 esters, 2 sulfo-compounds, 7 alcohols, 3 ketones, 4 acids, 6 hydrocarbons, 2 aldehydes and 1 ether. The kinds of aroma components increased with fermentation, and the relative contents changed greatly. The esters showed an overall upward trend, sulfur compounds reduced firstly and then increased and then decreased, the alcohols, ketones, acids, hydrocarbons, aldehydes increased firstly and then decreased and ethers showed an overall downward trend.