大型陶瓷坛发酵剁辣椒风味及微生物的空间差异性分析  

Spatial Differences in Flavor and Microorganisms of Fermented Chopped Peppersin Large Ceramic Jars

作　　者：肖何 尹含靓 王馨瑶 刘洋 王蓉蓉[1] 蒋立文[1,2] Xiao He;Yin Hanliang;Wang Xinyao;Liu Yang;Wang Rongrong;Jiang Liwen(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128;Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region,Shaoguan 512000,Guangdong)

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128 [2]广东省粤北食药资源利用与保护重点实验室,广东韶关512000

出　　处：《中国食品学报》2024年第1期278-290,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南特色发酵蔬菜加工关键技术及标准化研究与示范项目(2020NK2027)。

摘　　要：以大型陶瓷坛发酵的剁辣椒为研究对象,采用高效液相色谱法测定其有机酸,并借助顶空固相微萃取-气质联用技术和高通量测序技术研究剁辣椒在陶瓷坛上、中、下3个空间层次挥发性物质和微生物的差异性。结果表明:各空间层次的有机酸、挥发性物质含量和微生物组成均差异显著(P<0.05)。其中,总挥发性物质含量依次为上层>下层>中层,克雷伯菌属(Klebsiella)、肠杆菌属(Enterobacter)、四联球菌属(Tetragenococcus)、葡萄球菌属(Staphylococcus)等是样品中的优势发酵菌属。相关性分析表明样品中多种菌属对有机酸和风味化合物的形成均有积极的影响。本研究揭示了剁辣椒在不同发酵空间层次上的差异,为提升工业化生产剁辣椒品质提供一定的理论依据。The fermented chopped pepper in a large ceramic jar was selected as the research object,its organic acids were determined by high performance liquid chromatography,and the differences of volatile substances and microorganisms at the next three different spatial levels were analyzed by headspace solid-phase microextraction-GC-MS and high-throughput sequencing.The results showed that the organic acid and volatile matter content and microbial composition were significantly different at each spatial level(P<0.05).Among them,the content of total volatile substances was upper layer>lower layer>middle layer,and Klebsiella,Enterobacter,Tetragenococcus,Staphylococcus,etc were the dominant fermentation bacteria.The correlation analysis showed that multiple species of bacteria in the samples had a positive effect on the formation of organic acids and flavor compounds.This study revealed the differences in the fermentation of chopped peppers at the spatial level,and provided a theoretical basis for improving the quality of chopped peppers in the industrialized production.

关 键 词：剁辣椒 有机酸 挥发性物质 微生物 空间差异性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]