芥菜自然发酵过程中主要化学成分的变化  

Variation of main chemical components in leaf mustard during natural fermentation

作　　者：田艳[1] 赵玲艳[1] 陈秋佳 廖安[1] 赖灯妮 邓放明[1] TIAN Yan;ZHAO Lingyan;CHEN Qiujia;LIAO An;LAI Dengni;DENG Fangming(College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2021年第1期117-124,共8页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：国家现代农业特色蔬菜产业技术体系建设专项(CARS-24-E-02);湖南农业大学双一流建设项目(SYL201802006)。

摘　　要：以华容大叶芥菜(HLLM)和高菜(Brassica juncea var.integlifolia,BJVI)为原料,测定和分析比较其自然发酵过程中的主要化学成分。结果表明:BJVI中的水分、脂肪、蛋白质、维生素C、氨基酸态氮和磷的质量分数高于HLLM的,HLLM中的可溶性总糖、总酸、膳食纤维、钙、铁的质量分数高于BJVI的;新鲜HLLM的硫代葡萄糖苷总量高于新鲜BJVI的,新鲜HLLM和BJVI中硫代葡萄糖苷总量分别为50.23、46.38μmol/g,茎皮、叶柄、茎髓、叶片中的硫代葡萄糖苷总量依次减少;自然发酵过程中,HLLM和BJVI中的可溶性总糖、膳食纤维、蛋白质、脂肪、维生素C质量分数和硫代葡萄糖苷总量都随发酵时间的延长而下降,总酸和氨基酸态氮含量则随发酵时间的延长而增加;新鲜HLLM和BJVI中分别鉴定出7、11种主要的挥发性成分,其中异硫氰酸烯丙酯相对含量最高,分别为92.83%和85.98%;HLLM和BJVI经过发酵后产生大量挥发性成分,共鉴定出酯类、醇类、醛类、酸类、酮类、烃类、腈类、酚类、多硫化合物和其他化合物10类,共93种化合物,异硫氰酸烯丙酯相对含量明显下降。可见,新鲜HLLM和BJVI化学成分比较全面,硫代葡萄糖苷总量较高,具有较高的食用和应用价值;发酵HLLM和BJVI的风味独特、味道醇厚。The main chemical components in the natural fermentation of Huarong large-leaf mustard(HLLM)and Brassica juncea var.integlifolia(BJVI)were characterized.The results showed the mass fractions of water,fat,protein,vitamin C,amino acid nitrogen and phosphorus in BJVI were higher than those of HLLM,and the mass fractions of total soluble sugar,total acid,dietary fiber,calcium and iron in HLLM were higher than those of BJVI.The total amounts of glucosinolates in fresh HLLM were higher than those of fresh BJVI.The total amounts of glucosinolates in fresh HLLM and BJVI were 50.23,46.38μmol/g,respectively,and the total amounts of glucosinolates in stem bark,petiole,stem and leaf of fresh HLLM and BJVI decreased successively.The mass fractions of soluble total sugar,dietary fiber,protein,fat,vitamin C and the total amounts of glucosinolates in leaf mustard decreased with fermentation,the mass fractions of total acid and amino nitrogen increased with fermentation.7 and 11 major volatile components were identified in fresh HLLM and BJVI,among which allyl isothiocyanate had the highest relative content,92.83%and 85.98%respectively.A large number of volatile compounds were produced after fermentation of HLLM and BJVI,and a total of 93 compounds of 10 classes were identified,and allyl isothiocyanate decreased significantly.Therefore,it can be seen that fresh HLLM and BJVI have relatively comprehensive chemical components with a high total amount of glucosinolates,which has higher edible and application value.While fermented HLLM and BJVI have unique flavor and mellow taste.

关 键 词：华容大叶芥菜 高菜 化学成分 硫代葡萄糖苷 挥发性成分 自然发酵 

分 类 号：S637.2[农业科学—蔬菜学] TS255.7[农业科学—园艺学]