高盐腌雪菜坯低盐化前后有机酸的对比研究  

The Contrast between the Organic Acid of the Semifinished Salt Potherb Mustard before and after Desalting

作　　者：朱薇[1] 夏延斌[2] 毛友辉 

机构地区：[1]湖南科技学院生命科学与化学工程系,湖南永州425006 [2]湖南农业大学食品科技学院,湖南长沙410128 [3]湖南唐人神肉制品有限公司,湖南株洲412000

出　　处：《现代食品科技》2006年第3期76-78,75,共4页Modern Food Science and Technology

摘　　要：采用高效液相色谱法(HPLC)对高盐腌雪菜坯低盐化前后样品中有机酸进行了研究,并将其与市场上销售腌雪菜和传统腌雪菜两个样品进行了对比检测。结果表明,低盐化前样品中有机酸检出种类有酒石酸、苹果酸、乳酸、柠檬酸、琥珀酸;低盐化后样品中有机酸检出种类仅有苹果酸及柠檬酸。就有机酸总量而言,腌雪菜由低盐化前的0.445%下降到低盐化后的0.133%,市场和传统腌雪菜样品分别为0.565%和0.228%。Contrast between the organic acid of the semifinished pickled potherb mustard before and after desalting was studied by HPLC method, The results show that the organic acid types in the salt potherb mustard before desalting are tartaric acid, malic acid, lactic acid, citric acid, succinic acid. After desalting, there are only malic acid and citric acid in the desalt sample. For the total organic acid content, the figure reduces from 0.445% to 0,133%, the supermarket sample and the tradition sample are 0,565% and 0.228% respectively,

关 键 词：腌雪菜 HPLC 有机酸 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]