不同发酵条件下萝卜泡菜生物胺变化规律研究  

Study on the Changes of Biogenic Amines in Radish Pickles Under Different Fermentation Conditions

作　　者：陈露 马良[3] 谭红霞 朱文优 曾鹏[1,2] 尹礼国 CHEN Lu;MA Liang;TAN Hong-xia;ZHU Wen-you;ZENG Peng;YIN Li-guo(Key Laboratory of Solid-state Fermentation Resource Utilization in Sichuan Province,Yibin 644000,China;Faculty of Agriculture,Forestry and Food Engineering,Yibin University,Yibin 644000,China;College of Food Science,Southwest University,Chongqing 400715,China)

机构地区：[1]固态发酵资源利用四川省重点实验室,四川宜宾644000 [2]宜宾学院农林与食品工程学部,四川宜宾644000 [3]西南大学食品科学学院,重庆400715

出　　处：《中国调味品》2022年第11期68-74,共7页China Condiment

基　　金：固态发酵资源利用四川省重点实验室2020年度开放基金项目(2020GTJ007);川菜发展研究中心2021年度科研项目(CC21Z12);宜宾学院2021年校级科研项目(2021PY06)。

摘　　要：旨在分析自然发酵下,不同发酵时间、温度和盐浓度的萝卜泡菜中生物胺含量变化规律以及不同发酵时间下泡菜感官品质的变化情况。采用家庭自制泡菜的制作工艺,在不同发酵条件下进行泡菜制作。对萝卜泡菜样品进行捣碎、研磨、提取、衍生等处理后,采用高效液相色谱法测定生物胺含量。结果表明,随着发酵时间的增加,萝卜泡菜中总生物胺含量先增加再缓慢减少。其中,在第11天时,含量最高(281.28 mg/kg)。在相同发酵时间下,腐胺的含量最高。当发酵温度为20℃时,泡菜中总生物胺含量最高(105.58 mg/kg),25℃时总生物胺含量最低(81.32 mg/kg)。随着盐浓度的增加,生物胺含量逐渐降低。此外,发酵7 d的泡菜感官品质最好。通过研究,可为不同发酵条件下泡菜中生物胺变化规律的研究以及品质调控提供参考。The purpose of this paper is to analyze the changes of content of biogenic amines in radish pickles with different fermentation time, temperatures and salt concentrations under natural fermentation, and the sensory quality of pickles under different fermentation time. Using home-made pickle production process, pickle production is carried out under different fermentation conditions. After crushing, grinding, extracting and derivatizing, the content of biogenic amines in the radish pickle samples is determined by high performance liquid chromatography. The results show that with the increase of fermentation time, the content of total biogenic amines in radish pickles increases firstly and then decreases slowly. Among them, the highest content(281.28 mg/kg) is found at the 11 th day. The content of putrescine is the highest at the same fermentation time. When the fermentation temperature is 20 ℃, the content of total biogenic amines in pickles is the highest(105.58 mg/kg), and when the fermentation temperature is 25 ℃, the content of total biogenic amines is the lowest(81.32 mg/kg). With the increase of salt concentration, the content of biogenic amines decreases gradually. In addition, the pickles fermented for 7 days have the best sensory quality. This study can provide references for the study on the changes of biogenic amines in pickles and the quality control under different fermentation conditions.

关 键 词：萝卜泡菜 生物胺 发酵时间 发酵温度 盐浓度 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]