雪里蕻腌菜腌制过程中主要成分的动态变化研究  

Dynamic Change of Essential Components of Pickled Potherb Mustard during Fermentation

作　　者：徐娟娣[1] 刘东红[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7期215-221,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：星火计划项目(2010GA701001);"863"计划项目(2011AA100804)

摘　　要：雪里蕻腌菜是我国一种传统腌制蔬菜,口感、质地和风味独特,深受消费者喜爱。采用水分测定仪、凯氏定氮法、3,5-二硝基水杨酸比色法、酸碱中和法、盐酸萘乙二胺法、间接沉淀滴定法和高效液相色谱仪测定雪里蕻腌菜腌制过程中的水分含量、粗蛋白、还原糖、总酸、亚硝酸盐、氯化钠、有机酸和游离氨基酸含量的动态变化情况。结果表明,腌制过程中,腌菜中的亚硝酸盐含量均远远低于国家标准规定的酱腌菜亚硝酸盐小于20 mg/kg的要求。还原糖、总酸、有机酸和氨基酸呈一定的变化规律。这些主要成分与腌菜的风味形成有密切联系,还原糖、有机酸和氨基酸含量的增加,可使其口味更为鲜美。为今后雪里蕻腌菜产业化、标准化、营养化生产提供了理论依据。Pickled potherb mustard is a traditional salted vegetable and popular with consumers because of its unique taste, texture and flavor. Contents of moisture content, crude protein, reducing sugar, total acidity, nitrite, NaC1, organic acid and free amino acid of pickled potherb mustard during its fermentation were determined by using moisture tester, Kieldahl method, 3,5-two nitro salicylic acid colorimetric method, acid-base neutralization method, naphthyl ethylenediamine hydrochloride method, indirect precipitation titration method and High Performance Liquid Chromatography （HPLC）, respectively. It is showed that content of nitrite in pickled potherb mustard is far below the national standard for pickle, which is 20 mg/kg. Changes of contents of reducing sugar, total acidity, organic acid and amino acid during processing also followed certain regulations, which providing theory basis for the industrialization, standardization and nutrimental production of pickled potherb mustard. Besides, these main ingredients are closely related to the flavor formation of pickled potherb mustard and the increases of the contents of reducing sugar, organic acid and amino acid could make it more delicious.

关 键 词：雪里蕻腌菜 风味 有机酸 氨基酸 动态 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]