八种高盐腌制芥菜挥发性风味物质的对比分析  

Comparative analysis on volatile flavour compounds from eight kinds of high salt picked Brassica juncea

作　　者：徐俐[1,2] 胡伯凯[1,2] 吴康云[3] 邓英[3] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025 [3]贵州省园艺研究所,贵州贵阳550025

出　　处：《食品与机械》2013年第5期10-14,共5页Food and Machinery

基　　金：国家星火计划项目(编号:2012GA820001);贵州省科技成果重点推广项目[编号:黔科合成字(2012)5029];贵州省农业动植物育种专项[编号:黔农育专字(2011)009];贵州省蔬菜产业技术体系建设项目(编号:GZCYTX-0102);贵州省科技厅2010年度创新能力专项[编号:黔科合院所创能(2010)4005]

摘　　要：以镇远圆杆青、清镇本地青、黔青2号、鸡冠青菜、晴隆青菜、黔青1号、黔紫红和广西客家芥菜为原料进行高盐腌制,采用固相微萃取(SPME)结合气相-质谱(GC-MS)装置对其挥发性风味物质进行分析测定。结果表明:8个品种高盐腌制芥菜的风味成分中共检测出32种组分,主要挥发性风味成分为硫甙降解产物、醇类及杂环类物质,其中硫甙降解产物中异硫氰酸烯丙酯的相对含量最高,是芥菜的主要风味物质;醇类则以异丁醇、3-甲基-1-丁醇、2-甲基-1-丁醇为主;4-乙烯基-2-甲氧基苯酚是杂环类物质的主要成分。各品种的挥发性风味成分略微不同,有26～31种,腌制后风味迥异主要源于各主要挥发性物质的含量差异、不同的带菌种类及硫甙的水解方式。The volatile flavour compounds were extracted with solidphase micro-extraction from brassiea juncea cultivars named of Zhenyuan rod green, Qingzhen local green, Qian green 2, Cockscomb green, Qinglong green, Qian green 1, Qian mauve, Guangxi hakka mustard, and analyzed by GC--MS. The results showed that 32 kinds of flavour compounds were detected from eight different brassica juncea cultivars, the main volatile flavour compounds were degraded glucosinolate products, alcohols and heteroeyclic substances. It had ralative contents of allyl isorhodanate in de- graded glucosinolate products, which were main flavour compounds of brassica juncea . The main alcohol substances involved 2-methyl- 1-Propanol, 3-methyl-l-Butanol, 2-methyl-I-Butanol. 2-methoxy-4- Vinylphenol compounds were the main ingredient of heterocyclic sub stance. Volatile flavour compounds of each brassica juncea had a lit tle differences, nearly 26 to 32 kinds. Flavour compounds varied a lot by curing, mainly depended on the diversity of flavour compounds contents, species of bacterium and hydrolysis mode of glucosinolate.

关 键 词：芥菜 风味物质 顶空固相微萃取 气相色谱-质谱法 硫甙降解产物 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]