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基于厌氧环境的低盐雪菜挥发性风味物质分析
引用本文:刘大群,张程程.基于厌氧环境的低盐雪菜挥发性风味物质分析[J].食品工业科技,2018,39(22):225-230,234.
作者姓名:刘大群  张程程
作者单位:浙江省农业科学院食品科学研究所, 浙江省果蔬保鲜与加工技术研究重点实验室, 浙江杭州 310021
基金项目:国家自然科学基金面上项目(31671865)。
摘    要:为研究厌氧环境对低盐雪菜挥发性风味物质的影响,运用顶空固相微萃取-气-质联用(SPME-GC-MS)分别对低盐、高盐和CO2、N2低盐厌氧环境处理的雪菜中挥发性物质进行了分析。结果表明,4组不同的腌制雪菜中共分析出46、40、46和44种挥发性化合物,相对含量分别为91.12%、79.29%、84.17%和88.09%,主要包括酯类、醛醇类、酸类、烷烃及其杂环类物质,一起共同构成了雪菜的整体风味。异硫氰酸酯类化合物为低盐、高盐和低盐CO2厌氧处理3组雪菜中最主要的挥发性物质,分别占雪菜中酯类物质的72.75%、81.50%和43.29%。低盐量N2处理组中并未检出异硫氰酸酯类化合物,且醛醇类化合物比其他3组的含量高。雪菜挥发性化合物种类主成分分析(PCA)表明,雪菜挥发性物质中,酯类、醇类、酸类和醛类化合物与不同盐量与保存方式相关。

关 键 词:雪菜    厌氧环境    低盐    挥发性风味物质
收稿时间:2018-01-31

Analysis on Volatile Components of Low-salt Potherb Mustard (Brassica juncea var)Based on Anaerobic Environment
LIU Da-qun,ZHANG Cheng-cheng.Analysis on Volatile Components of Low-salt Potherb Mustard (Brassica juncea var)Based on Anaerobic Environment[J].Science and Technology of Food Industry,2018,39(22):225-230,234.
Authors:LIU Da-qun  ZHANG Cheng-cheng
Affiliation:Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Hangzhou 310021, China
Abstract:To study the effect of anaerobic environment on volatile flavors of low-salt potherb mustard(Brassica juncea),the volatile components of potherb mustard under low-salt,hight-salt,low-salt with CO2 or N2 anaerobic conditions were analyzed by solid phase microextraction gas chromatography mass spectrometry(SPME-GC/MS). Results showed that 46,40,46,44 kinds of volatile compounds were identified in the four groups of potherb mustard,and the relative contents of volatile compounds were 91.12%,79.29%,84.17% and 88.09%,respectively. Esters,aldehydes,alcohols,acids,alkyl alkanes and heterocyclic substances together formed the major flavor of potherb mustard. Isothiocyanates were the primary volatile substance in low-salt,hight-salt and low-salt with CO2 anaerobic conditions pickled potherb mustard,accounting for 72.75%,81.50%,43.29% of esters. Low-salt anaerobic conditions N2 group showed the highest aldehydes and alcohols,but no isothiocyanate was detected. Principal component analysis(PCA)indicated that esters,alcohols,acids and aldehydes substances in potherb mustard were relevant to salt content and storage method.
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