自然发酵腌制冬瓜主要发酵菌种及风味物质鉴定  

Identification of Main Fermented Strains and Flavor Substances in Naturally Fermented Wax Gourd with Strong Odour

作　　者：袁晓阳[1,2] 陆胜民[3,2] 郁志芳[1] 

机构地区：[1]南京农业大学食品科技学院,南京210095 [2]浙江万里学院宁波市农产品加工技术重点实验室,浙江宁波315100 [3]浙江省农业科学院食品加工研究所,杭州310021

出　　处：《中国食品学报》2009年第1期219-225,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：宁波市科技计划项目(No.2006C100072)

摘　　要：为了科学认识自然发酵腌制的冬瓜(即臭冬瓜),改进其发酵工艺,运用微生物学及分析化学方法,对自然发酵的臭冬瓜进行菌种分离鉴定和亚硝酸盐含量检测,并鉴定了产品的主要风味物质。结果显示,其发酵过程中的6株典型菌株为:短小芽孢杆菌、极小棒杆菌、腐败希瓦菌、汉逊酵母、酿酒酵母和植物乳杆菌;发酵过程中最高亚硝酸盐含量为8.8mg/kg,发酵末期其含量小于0.2mg/kg,两值均低于GB15198-94中腌渍品20mg/kg的限量标准;产品中挥发性风味物质主要包括丁酸、己酸、戊酸、辛酸、2-甲基丁酸、4-甲基苯酚等,大多数物质具有不愉快的气味;乳酸菌发酵体系中常见的乳酸、乙酸、柠檬酸等,在臭冬瓜中含量很少。以上试验表明,臭冬瓜不存在食用安全隐患。In order to understand naturally fermented wax gourd with strong odour and improve its ferment technics, main bacterial strains and flavor substances from the naturally fermented product were identified using microbiological and analytical chemistry methods and the nitrite in the product was monitored. Results indicated that six bacterial strains including Corynebacterium minutissimum, Bacillus pumilus, Shewanella putrefaciens, Hansenula anomala, Saccharomyces cerevisiae and Lactobacillus plantarum were separated. The highest level of nitrite was 8.8 mg/kg during fermentation and less than 0.2 mg/kg, at the end of fermentation. Two value are under the upper threshold of 20 mg/kg in Chinese national standards of pickled vegetables（GB 15198-94）, was found. Primary volatiles were identified as butanoic acid, 2-methyl- butyric acid, pentanoic acid, hexanoic acid, 4-methyl-phenol, octanoie acid, etc. Most of them posed unpleasant odor. On the contrary, the organic acids abundant in lactobacillus fermented products such as lactic acid, acetic acid, citric acid, ascorbic acid and succinic acid were found minor in naturally fermented wax gourd with strong odour. Our results confirmed that the naturally fermented wax gourd is safe for eating.

关 键 词：腌制冬瓜 臭冬瓜 发酵菌种 风味物质 亚硝酸盐 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]