竹笋自然发酵过程中风味物质变化规律

为了研究竹笋发酵过程中挥发性成分动态变化，采用顶空固相微萃取-气质联用法（HS-SPME-GC-MS）对不同发酵阶段竹笋挥发性成分进行分析，并测定其相应酸度。结果表明，竹笋在自然发酵过程中酸度呈上升趋势，在第60天总酸含量达到最高为0.58 g/100 g。竹笋在不同发酵阶段共检测出挥发性物质63种，其中酚类与酸类物质相对含量呈现先增加后减少趋势，而醇类物质呈现先减少后增加的趋势，相对含量在发酵40 d时达到最低为1.53%，酯类物质相对含量则不断减少，在发酵60 d时减少了25.96%。

Changes of flavor substances in natural fermentation of bamboo shoots

In order to study the dynamic changes of volatile components in the fermentation process of bamboo shoots, the volatile components of bamboo shoots in different fermentation stages were determined and analyzed by HS-SPME-GC-MS, and the corresponding acidity was determined. The results showed that the acidity of bamboo shoots increased during the natural fermentation process, and the acidity reached the highest of 0.58 g/100 g at 60 d. For the bamboo shoots, 63 volatile substances were detected in different fermentation stages. The relative content of phenols and acid substances increased first and then decreased. The alcohols content decreased first and then increased, and the relative content reached the lowest of 1.53% after fermentation 40 d. The relative content of esters decreased continuously, which was reduced by 25.96% after fermentation 60 d.