柠檬酸对泡菜中硝酸盐、亚硝酸盐及其风味物质的影响  

Effect of citric acid on nitrate, nitrite and the flavor substances in pickle

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：《中国酿造》2019年第10期77-83,共7页China Brewing

基　　金：重庆特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：以豇豆为原料,分别采用自然发酵、添加不同浓度的柠檬酸制作泡菜,对比分析了其在不同的发酵过程中对硝酸盐、亚硝酸盐、氨基酸态氮及香气的影响。结果表明,添加柠檬酸0.30%能最大程度的降解泡菜中的硝酸盐、亚硝酸盐,使其含量分别达到97.86 mg/kg,2.33 mg/kg;且氨基酸态氮含量为0.52g/kg,与自然发酵泡菜相近。经柠檬酸处理的泡菜在发酵7 d后共检测出148种香气成分,其中,柠檬酸0.30%处理组香气物质种类最多,为88种,包括酯类20种,醇类13种,醛类19种,酮类5种,挥发性酸类5种,芳香族类9种,烯烃类3种,烷烃类14种,使泡菜风味更协调,整体更和谐。综上所述,添加柠檬酸0.30%至泡菜中最适宜,并以期为泡菜的生产加工提供参考。Using cowpea as raw material, the pickle was made by natural fermentation and adding citric acid with different concentration, respectively. The differences of nitrate, nitrite, amino acid nitrogen and aroma in different fermentation processes were compared and analyzed. The results showed that the addition of citric acid 0.30% in pickle could degrade nitrate and nitrite to the maximum extent, and the content decreased to 97.86 mg/kg and 2.33 mg/kg, respectively. The content of amino acid nitrogen was 0.52 g/kg, which was similar to natural fermented pickle. 148 kinds of aroma components were detected in citric acid-treated pickle after 7 d of fermentation. Among them, the citric acid 0.30% treated pickle had the most aroma species of 88 kinds, including 20 kinds of esters, 13 kinds of alcohols, 19 kinds of aldehydes, 5 kinds of ketones, 5 kinds of volatile acids, 9 kinds of aromatics, 3 kinds of olefins and 14 kinds of alkanes, which made the composition of aroma substances more balance and the overall flavor of pickle more harmonious. In summary, adding citric acid 0.30% to pickle was the most appropriate, and it was expected to provide reference for the production and processing of pickle.

关 键 词：泡菜 柠檬酸 硝酸盐 亚硝酸盐 风味物质 

分 类 号：TS205.5[轻工技术与工程—食品科学]