“倒笃菜”风味形成物质的分析  

Analysis of the Flavor Components of a Pickled Potherb Mustard-Daodu

作　　者：徐娟娣[1] 刘东红[1] 钟建军[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《中国食品学报》2013年第6期227-233,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：星火计划项目(2010GA701001);"863"计划(2011AA100804);国家科技支撑课题(2012BAD38B09)

摘　　要：倒笃菜是一种传统半干态腌制蔬菜,口感、质地和风味独特,深受消费者喜爱。采用高效液相色谱仪和固相微萃取-气相色谱-质谱联用仪检测倒笃菜中的有机酸、氨基酸和挥发性风味物质,结果显示,倒笃菜中有机酸主要为苹果酸、乳酸和柠檬酸。其烘干粉中有17种氨基酸,含量达1.944%,其中以天冬氨酸和谷氨酸为主的呈鲜味氨基酸占总氨基酸含量的10.7%,8种人体必需氨基酸含量达45.6%,说明倒笃菜中的氨基酸符合人体需要。从倒笃菜中检测出34种挥发性风味物质,主要为醇类、醛类、烯烃类、酯类、酮类及杂环类化合物,此外还含有机酸类、腈类和醌类物质及硫化物。其中,含量较高的4-甲基-N,N-二甲基苯胺和醋酸乙酯与倒笃菜特征风味的形成紧密相关。Daodu is a traditional half dry state salted vegetable and popular with consumers because of its unique taste,texture and flavor.The organic acids,amino acids and volatile flavor substances of Daodu were detected by High Performance Liquid Chromatography（HPLC） and Solid Phase Microextraction/Gas Chromatography/Mass Spectrometry（SPME-GC-MS） in this paper.The results showed that the main organic acids of Daodu was malic acid,lactic acid and citric acid.The content of 17 kinds of amino acids in the drying powder of Daodu was 1.944%.As main flavor amino acids,Aspartic Acid and Glutamic Acid was in the content of 10.7%.Meanwhile,the content of 8 species of essential amino acid was 45.6% of the total,so it showed amino acids in Daodu were healthful for consumers.It also showed that Daodu had 34 kinds volatile flavor substances,mainly for Alcohols,Aldehydes,Olefins,Esters,Ketones and Heterocyclic compounds.In addition,it also contained of Organic acids,Nitriles,Quinones and Sulfides.Among them,the content of N,N-Dimethyl-4-toluidine and Ethyl Acetate were higher,which were closely related to the formation of Characteristic flavors of Daodu.

关 键 词：倒笃菜 风味 有机酸 氨基酸 挥发性物质 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]