不同芥菜变种发酵过程中品质因子及硫代葡萄糖苷代谢产物差异分析  

Differential analysis of quality factors and glucosinolate metabolites in different mustard varieties during fermentation

作　　者：梅源 刘独臣[2] 赖海梅 黄玉立 王雅利 葛黎红 曾雪晴 杨梦露 朱永清[1] 赵楠 MEI Yuan;LIU Duchen;LAI Haimei;HUANG Yuli;WANG Yali;GE Lihong;ZENG Xueqing;YANG Menglu;ZHU Yongqing;ZHAO Nan(Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610011,China;Institute of Horticulture,Sichuan Academy of Agricultural Sciences/Vegetable Germplasm Innovation and Variety Improvement Key Laboratory of Sichuan Province,Chengdu 610066,China;College of Life Science,Sichuan Normal University,Chengdu 610101,China)

机构地区：[1]四川省农业科学院农产品加工研究所,四川成都610011 [2]四川省农业科学院园艺研究所/蔬菜品种改良与种质创新四川省重点实验室,四川成都610066 [3]四川师范大学生命科学学院,四川成都610101

出　　处：《食品与发酵工业》2023年第15期92-99,共8页Food and Fermentation Industries

基　　金：四川省科技计划苗子工程项目(2021JDRC0133);四川省科技厅重点研发项目(2022YFN0017,2022YFN0014);四川省农作物育种攻关项目(2021YFYZ0022)。

摘　　要：芥菜种质资源丰富,该研究通过对6个芥菜变种发酵前后样品中的微生物数量、理化指标、有机酸含量以及硫苷代谢产生的异硫氰酸酯和腈类化合物进行检测分析,以评估不同芥菜变种的发酵加工特性差异。结果表明,不同供试样品发酵过程中主要理化指标、微生物、有机酸和硫苷代谢产物均存在差异。其中宽柄芥、笋子芥和抱子芥发酵状况良好,总酸含量均高于0.6 g/100 g;其他芥菜样品发酵程度较低,pH值和总酸含量变化较小。在硫苷代谢物方面,不同芥菜变种的异硫氰酸酯和腈类化合物的种类和含量均有一定差异。其中,发酵程度较高的样品硫苷代谢物变化趋势较为一致。发酵程度最低的茎瘤芥,在发酵30 d后其具有功能活性的异硫氰酸酯类物质均降至0%且产生大量烯丙基腈。相关性分析也显示细菌和酵母菌与不同硫苷代谢产物间存在显著相关关系。以上结果说明硫苷代谢产物的变化既能反馈发酵进程,也可能影响发酵品质。该研究明确了不同变种芥菜的发酵品质特性,为芥菜发酵品质评价和专门品种筛选提供了一定理论基础。Mustard germplasm resources are abundant.In this study,the microbial counts,physicochemical properties,organic acid profiles,and the composition of isothiocyanate and nitrile volatile compounds produced by glucosinolate metabolism in samples of six mustard varieties before and after fermentation were analyzed,so as to evaluate the differences in characteristics of different mustard varieties during fermentation.The results showed that there were interspecies differences in the physicochemical properties,microbial counts,organic acid profiles and compositions of volatile compounds metabolized by glucosinolates.Among them,leaf-edible mustard(Brassica juncea var.latipa),stem-edible mustard(Brassica juncea var.Crassicauiis)and stem-edible mustard(Brassica juncea var.gemmifera)were in good fermentation conditions,and the total acid content was higher than 0.6 g/100 g.Other mustard samples were hardly fermented,with little change in pH and total acid content.In terms of glucosinolate metabolites,the composition and contents of isothiocyanates and nitrile compounds in different mustard varieties were different.The changing trend of glucosinolate metabolites in the samples with higher fermentation degree was consistent.After 30 days of fermentation,the contents of isothiocyanates with functional activity decreased to 0%and a large amount of 3-butenenitrile was produced in the mustard(Brassica juncea var.tumida)with the lowest degree of fermentation.Correlation analysis showed that bacteria and yeasts were significantly correlated with glucosinolate metabolites.These results indicated that glucosinolate metabolites might reflect the fermentation process and also affect the fermentation quality.This study clarified the quality characteristics of different varieties of mustard during fermentation,and provided a theoretical basis for the evaluation of fermentation quality and the selection of special varieties of mustard for fermentation.

关 键 词：芥菜 发酵蔬菜 异硫氰酸酯 发酵品质 硫代葡萄糖苷 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]