发酵条件对木薯嫩梢腌制蔬菜营养品质和风味的影响  

Effects of fermentation conditions on nutritional quality and flavor of pickled vegetable with Manihot esculenta Crantz tender shoots

作　　者：张金泉 张振文[1] 谭婉碧 林立铭 余厚美[1] 王琴飞[1] ZHANG Jin-Quan;ZHANG Zhen-Wen;TAN Wan-Bi;LIN Li-Ming;YU Hou-Mei;WANG Qin-Fei(Tropical Crops Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences,Haikou 571101,China;College of Horticulture,Hunan Agricultural University,Changsha 410000,China;College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430000,China)

机构地区：[1]中国热带农业科学院热带作物品种资源研究所,海口571101 [2]湖南农业大园艺学院,长沙410000 [3]武汉轻工大学食品科学与工程学院,武汉430000

出　　处：《食品安全质量检测学报》2023年第19期143-154,共12页Journal of Food Safety and Quality

基　　金：现代农业产业技术体系项目(CARS-11-HNZZW)。

摘　　要：目的探究发酵条件对木薯(Manihot esculenta Crantz)嫩梢腌制蔬菜(pickled vegetables with cassava tender shoots,PVCT)营养品质和风味影响。方法分别采用模糊数学感官综合评价法、电感耦合等离子体发射光谱法、高效液相色谱法和顶空固相微萃取-气相色谱-质谱法对不同原料配比和发酵时间条件下的PVCT感官评分、元素、有机酸和挥发性成分进行分析。结果木薯嫩梢、橄榄酱、食盐水浓度配比为100:15:2(m:m:c)时,感官评分最高,且有较高的K、Mg和P元素含量(分别为1126.74、206.00、276.88 mg/100 g,DW)和适中的Ca、Zn和Mn等元素(分别为503.41、11.06、12.84 mg/100 g,DW)。发酵腌制10 d后脂肪含量达到最低值,为1.78 g/100 g,蛋白质含量在腌制的第15 d到达最高值,为28.34 g/100 g。亚硝酸盐含量在发酵10 d后趋于稳定,约为0.97 mg/kg;PVCT经炒制后氰化物含量符合国家安全标准,约为0.0595 mg/kg;单宁含量对PVCT风味影响较小,且在发酵30 d后含量降至最低,为1.75 g单宁酸/100 g。乳酸(含量最高为33.96 mg/g)为主要有机酸成分,挥发性物质在第10 d开始显著富集,第15 d后丰度逐渐下降,其中烃类物质(含量最高为83.76%)在PVCT中最丰富。结论不同原料配比和不同发酵时间会显著影响PVCT品质,发酵会造成矿物质元素不同程度的流失,而有机酸和挥发性风味的富集并不是发酵越久越好,其主要集中在发酵的10~15 d,因此,木薯嫩梢发酵菜的腌制应综合考虑原料的配比和发酵时间,研究可为木薯叶食品化利用提供新方向和参考。Objective To explore the effects of fermentation conditions on the nutritional quality and flavor of pickled vegetables with cassava(Manihot esculenta Crantz)tender shoots(PVCT).Methods The sensory scores,elements,organic acids and volatile components of PVCT were analyzed by fuzzy mathematical sensory synthesis evaluation,inductively coupled plasma emission spectrometry,high performance liquid chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry.Results When the ratio of cassava tender shoots,olive paste and brine concentration was 100:15:2(m:m:c),the sensory score was the highest,which exhibited higher levels of K,Mg,and P elements(1126.74,206.00,276.88 mg/100 g DW,respectively)and moderate levels of Ca,Zn,and Mn elements(503.41,11.06,12.84 mg/100 g DW,respectively).The fat content reached its lowest value(1.78 g/100 g)after 10 days of fermentation,while the protein content reached its highest value(28.34 g/100 g)on the 15th day of fermentation.The nitrite content tended to be stable at about 0.97 mg/kg after 10 days of fermentation.After roasting,the cyanide content of PVCT met the national safety standard,which was about 0.0595 mg/kg;tannin had little effect on PVCT flavor,and the content decreased to the lowest at 1.75 g tannic acid/100 g after 30 days of fermentation.Lactic acid(with the highest content of 33.96 mg/g)was the main organic acid component,and volatile substances began to accumulate significantly on the 10th day and gradually decreased in abundance on the 15th day,among which hydrocarbon substances(with the highest content of 83.76%)were the most abundant in PVCT.Conclusion Different raw material ratios and fermentation times can significantly influence the quality of PVCT,and the fermentation will cause different degrees of mineral element loss,while the enrichment of organic acids and volatile flavors is not the better the longer the fermentation time,but mainly concentrated of 10 to 15 days.Therefore,the ratio of raw materials and fermentation time sh

关 键 词：木薯嫩梢 发酵 感官评价 营养品质 风味 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]