自然发酵与人工接种发酵湖南芥菜的挥发性风味组分和品质分析

doi:10.7506/spkx1002-6630-201806037

食品科学 ›› 2018, Vol. 39 ›› Issue (6): 237-245.doi: 10.7506/spkx1002-6630-201806037

自然发酵与人工接种发酵湖南芥菜的挥发性风味组分和品质分析

侯爱香，王一淇，黄晴，李宗军*

（湖南农业大学食品科学与技术学院，湖南?长沙 410128）

收稿日期:2018-03-20 修回日期:2018-03-20 出版日期:2018-03-25 发布日期:2018-03-14

Comparison of Volatile Flavor Compounds and Qualities between Naturally Fermented and Inoculated Chinese Leaf Mustard (Brassica juncea Coss.) Grown in Hunan Province, China

HOU Aixiang, WANG Yiqi, HUANG Qing, LI Zongjun*

(College of Food Science and Technology, Hunan Agricultural University, Changsha 410028, China)

Received:2018-03-20 Revised:2018-03-20 Online:2018-03-25 Published:2018-03-14

摘要/Abstract

摘要： 采用固相微萃取结合气相色谱-质谱联用法对自然发酵和接种不同发酵剂发酵湖南芥菜样品的挥发性风味组分进行研究，并同时比较其亚硝酸盐含量、pH值和感官品质。结果表明，控温人工接种发酵和控温自然发酵芥菜其主要挥发性风味成分较相似，相对含量最高的成分为酯类，均在40.02%以上，而大池室温完全自然发酵芥菜的挥发性风味成分相差较大，相对含量最高的成分为醇类，仅为5.51%。4?组芥菜共分离鉴定出64?种（11?类）挥发性风味成分，其中接种植物乳杆菌与戊糖片球菌组合的发酵芥菜鉴定出挥发性风味组分21?种（9?类），酯类物质7?种；接种植物乳杆菌、戊糖片球菌和肠系膜明串珠菌组合的发酵芥菜鉴定出挥发性风味组分24?种（10?类），酯类物质8?种；控温自然发酵芥菜共鉴定出挥发性风味成分20?种（9?类），酯类物质5?种；大池室温完全自然发酵芥菜共鉴定出挥发性风味成分32?种（10?类），醇类物质7?种，酯类物质6?种。人工接种发酵芥菜的亚硝酸盐含量和pH值都比自然发酵低，人工接种发酵和控温自然发酵芥菜感官评分相近，其评分都高于大池室温完全自然发酵芥菜。因此，接种人工发酵剂对保障发酵芥菜的商品性和安全性具有促进作用，值得进一步研究和推广。

关键词: 自然发酵, 人工接种, 挥发性风味组分, 芥菜, 亚硝酸盐

Abstract: Solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile flavor compounds of naturally fermented and artificially inoculated Chinese leaf mustard grown in Hunan province, China. The two samples were contrasted with respect to nitrite content, pH value and sensory quality. The results showed that the main volatile flavor compounds of naturally fermented and inoculated samples with temperature control, were similar, with esters being the most abundant constituents (over 40.02%). The volatile flavor composition of naturally fermented mustard at ambient temperature was significantly different from those of the former two samples, with the predominance of alcohols (only 5.51%). A total of 64 (11 classes) of volatile flavor compounds were identified in four fermented Chinese leaf mustard samples: A, inoculated with Lactobacillus plantarum and Pediococcu pentosaceus (21 volatile compounds including 7 esters belonging to 9 classes); B, inoculated with L. plantarum, P. pentosaceus and Leuconostoc mesenteroides (24 volatile compounds including 8 esters belonging to 10 classes); C, naturally fermented with temperature control (20 volatile compounds including 5 esters belonging to 9 classes; and D, naturally fermented at ambient temperature (32 volatile compounds including 7 alcohols and 6 esters belonging to 10 classes). The nitrite content and pH value of artificially inoculated Chinese leaf mustard were lower than those of natural fermentation, and the sensory scores of the samples from artificial inoculation and temperature-controlled natural fermentation were similar but higher than that of natural fermentation without temperature. Therefore, artificial inoculation can be useful to ensure the commerciality and safety of fermented Chinese leaf mustard and is promising for wide application.

Key words: natural fermentation, artificial inoculation, volatile flavor compounds, Chinese leaf mustard, nitrite

中图分类号:

TS252.53

侯爱香，王一淇，黄晴，李宗军. 自然发酵与人工接种发酵湖南芥菜的挥发性风味组分和品质分析[J]. 食品科学, 2018, 39(6): 237-245.

HOU Aixiang, WANG Yiqi, HUANG Qing, LI Zongjun. Comparison of Volatile Flavor Compounds and Qualities between Naturally Fermented and Inoculated Chinese Leaf Mustard (Brassica juncea Coss.) Grown in Hunan Province, China[J]. FOOD SCIENCE, 2018, 39(6): 237-245.

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自然发酵与人工接种发酵湖南芥菜的挥发性风味组分和品质分析

Comparison of Volatile Flavor Compounds and Qualities between Naturally Fermented and Inoculated Chinese Leaf Mustard (Brassica juncea Coss.) Grown in Hunan Province, China

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