不同盐渍时间的雪里蕻理化及挥发性成分的比较  

The comparison of the physicochemical and volatile organic compounds of Brassica juncea by different salinized time

作　　者：李世瑞 蒋立文 邓放明 罗凤莲 周辉 赵玲艳 熊宇明 LI Shi-rui;JIANG Li-wen., DENG Fang-ming;LUO Feng-lian;ZHOU Hui; ZHAO Ling-yan;XIONG Yu-ming(.College of Food Science and Technology, Hunan Agricultural University, Hunan Provincia Key Laboratory of Food Science and Biotechnology, Changsha 410128; .Hunan Bajiaxing Agricultural Science and Technology Co., Ltd., Changsha 4100)

机构地区：[1]湖南农业大学食品科学技术学院,食品科学与生物技术湖南省重点实验室,长沙410128 [2]湖南八佳兴农业科技有限公司,长沙410200

出　　处：《食品科技》2018年第10期82-90,共9页Food Science and Technology

基　　金：国家特色蔬菜产业技术体系岗位专家项目(CARS-24-E-02).

摘　　要：雪里蕻(Brassica juncea var. multiceps),俗称辣菜,为芥菜的变种,常腌制后调味加工食用。由于雪里蕻季节性强,一般采用盐渍的办法进行保存。采用理化、微固相萃取结合气质联用的方法,以新鲜原料为对照,测定了不同盐渍时间原料的酸度、盐度、水分、亚硝酸盐及挥发性成分,分析结果表明:不同盐渍时间原料的盐度在3.75%～15.27%之间,酸度在0.026%～0.488%之间,亚硝酸盐含量均较低,水分含量在66%～88%之间;挥发性成分检出差异性较大,最多的检测了65种,最少的12种。除新鲜样外,其余盐渍雪里蕻的共有挥发性物质主要有十六酸甲酯、十六酸乙酯、亚麻酸甲酯、亚麻酸乙酯、β-紫罗酮、乙酸、己酸,新鲜样中辛辣味很重,异硫氰酸酯类经腌制后含量大幅下降,使风味更加柔和,该结果对雪里蕻产品的标准化生产控制提供参考。Brassica juncea var. multiceps commonly known as spicy food and mustard, is often pickled and eaten. Because of its high season ality, the method of salt is used to preserve. Based on the physical and chemical, micro SPE extraction method combined with GC-MS, were adopted with fresh raw materials as control, the acidity, salinity, water, nitrite and volatile components in sample were determined at different saliuized time, the analysis results showed that the salinity of the raw materials with different salting times varies from 3.75% to 15.27%, the acidity was between 0.026% and 0.488%, the content of nitrite was low,and the moisture content is between 66% and 88%, volatile components inspection diversity was bigger,the most tested 65 kinds, at least 12 species. In addition to the fresh sample, the rest of the pickled both contained mustard both contained volatile substances such as palmitic acid methyl ester, palmitic acid ethyl ester, linolenic acid methyl ester, linolenic acid ethyl ester, beta-ionone, acetic acid, caproic acid. The spicy taste was very heavy in the fresh sample, and the content of isothiocyanate was greatly reduced after pickling, which makes the flavor softer. This result provides reference for standardization of production control.

关 键 词：雪里蕻 盐度 挥发性成分 腌制时间 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]