接种发酵和自然发酵对黄瓜品质的影响

以加工型黄瓜为主要原料进行自然发酵和接种发酵，试验结果表明，接种发酵和自然发酵的还原糖消耗总体呈现递减趋势，但接种发酵过程中前30 d，还原糖含量呈现上升趋势，发酵至120 d时，还原糖含量分别降至2.5 g/100 g、3.0 g/100 g；总酸测定试验结果表明，接种发酵黄瓜样品中产酸速度明显高于自然发酵黄瓜样品，当发酵至90 d时，自然发酵样品中总酸含量为4.14 g/kg，接种发酵样品中总酸含量为5.75 g/kg。采用固相微萃取结合气相色谱-质谱联用技术采集并分析发酵黄瓜中挥发性成分，共检出52种挥发性成分，其中接种发酵与自然发酵共有的挥发性成分30种，与自然发酵相比，接种发酵黄瓜样品中新增挥发性成分共15种。

Effect of inoculated fermentation and natural fermentation on the quality of cucumbers

Natural fermentation and inoculated fermentation was performed on main raw materials of cucumber. The experimental results showed that the reducing sugar in natural and inoculated fermentation cucumber both showed a deceasing trend, but the reducing sugar content by inoculated fermentation increased at the first 30 d and then deceased to 2.5 g/100 g and 3.0 g/100 g at 120 d, respectively. Total acid test results showed that the acid production rate in inoculated fermentation cucumber samples were significantly higher than naturally fermented cucumber samples, and the total acid content was 4.14 g/kg and 5.75 g/kg at 90 d, respectively. 52 kinds of volatile components were detected in fermented cucumbers by SPME-GC/MS, wherein 30 kinds of volatile components were contained both in natural fermentation and inoculated fermentation. Compared with natural fermentation, 15 kinds of new volatile compounds were detected in the inoculated fermentative cucumber samples.