自然发酵酸菜发酵液中化学成分测定  

Chemical Composition Analysis of Naturally Fermented Sauerkraut

作　　者：武俊瑞[1] 张苗[1] 蔡淼[1] 李欣[1] 杨臣辰[1] 岳喜庆[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2012年第16期117-119,共3页Food Science

基　　金：国家自然科学基金青年科学基金项目(31000805);国家"863"计划项目(2011AA100902);沈阳农业大学青年教师科研基金项目(20091028)

摘　　要：采用酸碱滴定法、直接滴定法、盐酸萘乙二胺法、凯氏定氮法和间接沉淀滴定法,分别对采集的5份自然发酵酸菜发酵液样品的酸度、糖、亚硝酸盐、蛋白质及氯化钠含量进行分析。结果表明:各样品酸度含量在(0.283±0.009)%～(0.891±0.006)%之间,糖含量在(3.96±0.09)%～(4.37±0.13)%之间,亚硝酸钠含量在(0.167±0.008)～(2.67±0.01)mg/kg之间,蛋白质含量在(0.0169±0.003)%～(0.0218±0.002)%之间,氯化钠含量在(0.412±0.009)%～(0.447±0.01)%之间。由此可以推断:酸度和亚硝酸盐含量的差异,可能是导致各家自然发酵酸菜及其发酵液在风味、营养和安全差异的因素之一。In order to explore the relationship of chemical composition with flavor, quality and safety of homemade sauerkraut, the acidity and the contents of total sugar, nitrite, protein and sodium chloride in five naturally fermented sauerkraut samples were determined by acid-alkali titration, direct titration, hydrochloric acid naphthyl ethylenediamine method, Kjeldahl nitrogen method and indirect precipitation titration method, respectively. The results showed that the acidity and the contents of total sugar, nitrate, protein and sodium chloride in five samples ranged from （0.283 ± 0.009）% to （0.891 ± 0.006）%, （3.96 ± 0.09）% to （4.37 ± 0.13）%, （0.167 ± 0.008） mg/kg to （2.67 ± 0.01） mg/kg, （0.0169 ±0.003）% to （0.0218 ± 0.002）% and （0.412 ± 0.009）% to （0.447 ± 0.01）%, respectively. The differences in acidity and nitrite content may be considered as one of the causes of variations in flavor, nutrition value and safety.

关 键 词：酸菜发酵液 酸度 糖 亚硝酸盐 氯化钠 

分 类 号：TS201.3[轻工技术与工程—食品科学]