圆根酸菜风味成分分析

目的 研究川西地区传统圆根酸菜风味成分。方法 采用高效液相色谱和顶空固相微萃取-气相色谱-质谱联用技术测定圆根酸菜的有机酸和挥发性物质。结果 圆根酸菜中共检测出5种有机酸，乙酸和乳酸是主要有机酸。乙酸风味强度值最高，对酸菜呈味贡献最大，其次是乳酸和琥珀酸。此外，苹果酸和柠檬酸也是影响圆根酸菜呈味贡献的重要因素。圆根酸菜中共检测到挥发性物质263种，主要包括酮类、酯类、醛类、酸类和醇类。44种挥发性物质是所有样品共有的，占挥发性物质含量的76.07~88.19%。5-羟甲基糠醛和4-丙基苯酚是主要的挥发性物质，分别占挥发性物质含量的33.4%和28.1%。结论 该研究结果为提升圆根酸菜的风味和品质提供一定的理论依据。

Analysis of the Flavor Components in Round-root Suancai

Objective To study the flavor components of traditional Round-root Suancai in western Sichuan. Methods High-performance liquid chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry were performed to investigate the flavor characteristics (organic acids and volatile compounds) of Round-root Suancai. Results Lactic acid and acetic acid were dominant among the five identified organic acids. Acetic acid had the highest flavor intensity and contributed the most to the flavor of Suancai, followed by lactic acid and succinic acid. In addition, malic acid and citric acid were also important factors affecting the flavor contribution of Suancai. A total of 263 volatile compounds were detected, in which ketones, esters, aldehydes, acids, and alcohols were the predominant. There were 44 shared compounds among all the samples, which accounting for 76.07 ~ 88.19%. 5-Hydroxymethylfurfural (33.4%) and 4-propyl phenol (28.1%) were the typical volatile compounds of Round-root Suancai.