食品科学 ›› 2020, Vol. 41 ›› Issue (6): 146-154.doi: 10.7506/spkx1002-6630-20190414-186

• 生物工程 • 上一篇    下一篇

不同发酵方式盐渍萝卜挥发性成分动态分析

汪冬冬,唐垚,陈功,李恒,明建英,蔡地烽,王勇,伍亚龙,张其圣   

  1. (1.四川东坡中国泡菜产业技术研究院,四川 眉山 620000;2.四川省食品发酵工业研究设计院,四川 成都 611130)
  • 出版日期:2020-03-25 发布日期:2020-03-23
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0400403);四川省转移支付项目(2017NZYZF0099); 四川省科技计划项目(2019YFN0003)

Dynamic Analysis of Volatile Components of Salted Radish during Different Fermentation Processes

WANG Dongdong, TANG Yao, CHEN Gong, LI Heng, MING Jianying, CAI Difeng, WANG Yong, WU Yalong, ZHANG Qisheng   

  1. (1. Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620000, China;2. Sichuan Food Fermentation Industry Research and Design Institute, Chengdu 611130, China)
  • Online:2020-03-25 Published:2020-03-23

摘要: 以不同发酵方式盐渍萝卜为研究对象,分析发酵过程中挥发性成分及其差异性。制备水分活度为0.95、0.90和0.85的盐渍萝卜模拟湿态、半干态和干态工艺,采用顶空固相微萃取-气相色谱-质谱联用法分析不同发酵方式盐渍萝卜发酵过程中挥发性风味成分变化,结合多元统计方法分析盐渍萝卜的主成分及特征挥发性成分。结果表明,湿态盐渍萝卜以乳酸菌为主导发酵,半干态和干态盐渍萝卜微生物影响较小,其发酵程度弱或不发酵。3 种不同发酵方式的盐渍萝卜发酵30 d共分析出挥发性风味物质61 种,基于主成分分析发现4-异硫代氰酸甲基戊酯、己醇、癸醛、壬醛、二甲基四硫醚、3-羟基-2-丁酮、1-辛烯-3-醇、1-异硫代氰酸己酯、3,5-辛二烯-3-酮、4-仲丁基苯酚、1-庚醇和顺-2-戊烯醇为正影响挥发性物质的典型代表。采用偏最小二乘法判别分析和层次聚类方法筛选出重要度(VIP>1.2)以及t检验(P<0.05)的挥发性特征成分12 种。其中乙酸为湿态盐渍萝卜特征性成分;1-戊烯-3-醇、顺-2-戊烯醇、1,1-二(甲硫基)乙烷和甲氧基苯肟为半干态盐渍萝卜特征性成分;己酸、二甲基三硫醚、3-羟基-2-丁酮、2-正戊基呋喃、二甲基四硫醚、庚醛和苯乙醇为干态盐渍萝卜特征性成分。这些特征挥发性风味成分有助于区分3 种发酵方式盐渍萝卜的工艺特性和发酵状态。研究结果为提升盐渍萝卜风味品质提供一定的理论依据。

关键词: 盐渍萝卜, 挥发性成分, 顶空固相微萃取-气相色谱质谱联用法, 多元统计分析

Abstract: The changes of volatile flavor components during the fermentation of salt radishes with water activities of 0.95, 0.90 and 0.85, respectively simulating the wet, semi-dry and dry state were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). To identify the main components and characteristic volatile components, the data acquired were processed by multivariate statistical analysis (MSA). The results showed that the microflora of wet salted radish was dominated by lactic acid bacteria, while fermentation was very weak or did not occur in the semi-dry and dry state. A total of 61 volatile flavor substances were detected from the three samples fermented for 30 days. Based on principal component analysis (PCA), it was found that 4-methylpentyl isothiocyanate, 1-hexanol, decanal, nonanal, tetrasulfide, dimethyl, acetoin, 1-octen-3-ol, 1-isothiocyanatohexane, 3,5-octadien-2-one, 4-(1-methylpropyl)phenol, 1-heptanol and cis-2-pentenol were identified as typical representatives of the volatile substances. Twelve volatile components were selected with variable importance in the projection (VIP > 1.2) and t-test (P < 0.05) by partial least squares discriminant analysis and hierarchical clustering. Among them, acetic acid was the characteristic component of wet salted radish. 1-penten-3-ol, cis-2-pentenol, 1,1-bis(methylthio)ethane, oxime-, methoxy-phenyl-were the characteristic components of semi-dry salted radish, and hexanoic acid, dimethyl trisulfide, acetoin, 2-pentylfuran, dimethyl tetrasulfide, heptanal, and phenylethyl alcohol were the characteristic components of dry salted radish. These characteristic volatile flavor components could clearly distinguish the three salted radishes. These research results provide a theoretical basis for improving the flavor quality of salted radish.

Key words: salted radish, volatile components, headspace solid phase microextraction-gas chromatography-mass spectrometry, multivariate statistical analysis

中图分类号: