宜宾芽菜发酵过程中风味物质动态变化  

Dynamics of Flavor Components during Fermentation of Yibin Yacai

作　　者：邓静[1] 张良[2] 杨志荣[1] 

机构地区：[1]四川大学生命科学学院,四川成都641000 [2]四川理工学院,四川自贡643000

出　　处：《食品科学》2013年第16期243-246,共4页Food Science

基　　金：四川省应用基础项目(2010JY0081);四川省川菜发展研究中心项目(CC11Z08)

摘　　要：以宜宾芽菜为研究对象,研究发酵过程中理化指标、有机酸及氨基酸等风味物质的动态变化。结果表明,芽菜发酵过程中食盐、水分及氨基氮含量变化不大,成品中水分含量44%左右、食盐含量8.5%左右、氨基氮含量0.1515%;还原糖含量呈下降趋势,成品中含量为0.163%;pH值呈平稳下降的变化趋势,成品pH5.3。有机酸中草酸、酒石酸含量逐渐降低,成品中草酸含量比发酵20d的芽菜降低了22%,酒石酸含量降低了65%;苹果酸、乳酸、乙酸含量逐渐增加,这些酸的含量比发酵20d的芽菜分别增加了40%、61%和129%;琥珀酸和总酸含量变化不大。除酪氨酸外所有的氨基酸含量都增加,其中呈鲜味的主要氨基酸天冬氨酸(Asp)和谷氨酸(Glu)的含量分别达到0.966%、1.929%,比发酵20d的芽菜分别提高了235%和198%。The dynamics of flavor components including organic acid and amino acid contents as well as physical and chemical parameters during the fermentation process of Yibin Yacai,a special kind of pickled mustard stems with soy sauce,were investigated in this study.Results showed that throughout the fermentation process,the contents of salt,moisture and amino nitrogen were kept constantly at about 44%,8.5% and 0.1515%,respectively.Reducing sugar and pH decreased to 0.163% and 5.30 in finished products.The contents of oxalic acid and tartaric acid also decreased gradually,by about 22% and 65%,respectively in 20-d fermented samples when compared with finished products.However,the contents of malic acid,lactic acid and acetic acid increased gradually,by 40%,61% and 129%,respectively at the end of fermentation in comparison with those observed at 20 days of fermentation.In addition,there were only minor changes in the contents of succinic acid and total acid.Except tyrosine the contents of all amino acids became higher.The contents of Glu and Asp as the major amino acids responsible for umami reached 0.966% and 1.929%,respectively at the end of fermentation,which were increased by 235% and 198%,respectively compared with the levels at 20 days of fermentation.

关 键 词：宜宾芽菜 发酵 动态 理化指标 有机酸和氨基酸 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]