泡豇豆发酵过程中有机酸变化及对亚硝酸盐降解的影响  

Changes in organic acids and effects on nitrite degradation during pickled cowpea (Vigna sinensis) fermentation

作　　者：徐柯 成林林[1] 袁美 乔聪聪 曾凡坤[1,2] XU Ke;CHENG Linlin;YUAN Mei;QIAO Congcong;ZENG Fankun(College of Food Science,Southwest University,Chongqing 400715,China;Engineering Technique Research Center of Chongqing for Special Food,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2019年第17期60-65,72,共7页Food and Fermentation Industries

基　　金：重庆市科技研发基地能力提升项目(cstc2014ptgc8001)

摘　　要：为了探究泡菜发酵过程中有机酸变化规律,以豇豆为原料自然发酵制作泡菜。采用高效液相色谱法(HPLC)对泡豇豆在发酵过程中蔬菜组织和发酵液中的有机酸种类及含量进行分析测定,并对各有机酸降解亚硝酸盐的能力进行比较。结果表明,蔬菜组织和发酵液中含有8种有机酸,分别为草酸、酒石酸、苹果酸、乳酸、乙酸、柠檬酸、富马酸和琥珀酸;各有机酸变化趋势有所不同,发酵7d后,蔬菜组织中柠檬酸含量最高,为641.59mg/(100g),发酵液中苹果酸含量最高,为195.39mg/(100g);各有机酸降解亚硝酸盐能力大小顺序依次为草酸、酒石酸、苹果酸、柠檬酸、琥珀酸、乙酸、乳酸、富马酸。此研究为阐明泡菜中亚硝酸盐降解机理提供了理论基础。In order to investigate changes in organic acids during fermentation of pickles, cowpea ( Vigna sinensis ) was used to make pickles by traditional fermentation. HPLC was used to determine the changes in types and contents of organic acids in vegetable tissues and fermentation brine during fermentation, and the ability of each organic acid to degrade nitrite was compared. The results showed that there were eight organic acids in vegetable tissues and fermentation brine, which were oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, fumaric acid and succinic acid, and the change trend of each organic acid was different. After 7 d fermentation, the content of citric acid (641.59 mg/100 g) in vegetable tissues and malic acid (195.39 mg/100 g) in fermentation brine were the highest. Moreover, oxalic acid had the highest capacity to degrade nitrite, followed by tartaric acid, malic acid, citric acid, succinic acid, acetic acid, lactic acid and fumaric acid. This study overall provides a theoretical basis for clarifying the mechanisms of nitrite degradation in pickles.

关 键 词：泡菜 豇豆 有机酸 变化 亚硝酸盐 降解 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]