添加毛竹笋混合发酵对梅干菜主要功能性物质及营养成分变化的影响  

Effects of Mixed Fermentation with Moso Bamboo Shoots on the Changes of Main Functional Substances and Nutritional Components of Pickled and Dried Mustard

作　　者：刘仁杰 卞方圆 黄志远 伊奎鑫 LIU Ren-jie;BIAN Fang-yuan;HUANG Zhi-yuan;YI Kui-xin(Zhejiang Gengshengtang Ecological Agriculture Co.,Ltd.,Anji 313300,Zhejiang,China;China National Bamboo Research Center,Hangzhou 310012,Zhejiang,China;Key Laboratory of State Forestry and Grassland Administration on Bamboo Forest Ecology and Resource Utilization,Hangzhou 310012,Zhejiang,China)

机构地区：[1]浙江耕盛堂生态农业有限公司,浙江安吉311300 [2]国家林业和草原局竹子研究开发中心,浙江杭州310012 [3]竹林生态与资源利用国家林业和草原局重点实验室,浙江杭州310012

出　　处：《竹子学报》2024年第1期11-18,共8页Journal of Bamboo Research

基　　金：安吉县绿色竹产业创新服务综合体重点研发项目。

摘　　要：【目的】探究不同发酵方式对梅干菜主要营养成分及功能性物质含量的影响,为梅干菜制作工艺的改良提供一定的理论依据。【方法】以毛竹笋芥菜混合发酵及芥菜单独发酵2种发酵方式制作梅干菜,然后测定分析2种梅干菜和新鲜芥菜的蛋白质、可溶性糖及膳食纤维等营养成分以及矿物质元素和功能性物质等指标。【结果】混合发酵梅干菜的钙、铁、镁及钾等矿物质元素含量均显著低于单独发酵梅干菜,其中铁和镁含量同时显著低于新鲜芥菜,仅磷元素含量显著高于单独发酵梅干菜和新鲜芥菜,表明混合发酵对梅干菜矿物质元素含量的影响小于单独发酵。相对于新鲜芥菜,混合发酵梅干菜的膳食纤维及蛋白质含量显著增加,可溶性糖含量少量减少,而单独发酵梅干菜的可溶性糖、膳食纤维及蛋白质等营养物质含量均显著降低。此外,发酵方式的不同显著影响了功能性物质含量的变化,其中混合发酵对梅干菜维生素E、β-胡萝卜素和维生素C等抗氧化功能性物质含量有显著提升。【结论】总体而言,发酵方式的不同显著影响了梅干菜的矿物质元素、主要营养成分和功能性物质的含量。相比而言,混合发酵方式具有更好的提高梅干菜营养成分和抗氧化物质含量的能力。【Objective】To investigate the effects of different fermentation methods on the main nutrients and functional content of pickled and dried mustard,and to provide a certain theoretical basis for improving the production process of pickled and dried mustard.【Method】Two fermentation methods,i.e.mixed fermentation of bamboo shoots and mustard and separate fermentation of mustard,were used to produce pickled and dried mustard,and then the nutrients such as proteins,soluble sugars and dietary fibers as well as minerals and functional substances of the two types of pickled and dried mustard and fresh mustard were measured and analyzed.【Result】The results showed that the content of mineral elements such as calcium,iron,magnesium and potassium of the mixed fermented pickled and dried mustard was significantly lower than that of the individually fermented pickled and dried mustard,in which the content of iron and magnesium was significantly lower than that of fresh mustard at the same time,and only the content of phosphorus was significantly higher than that of the individually fermented pickled and dried mustard and fresh mustard,indicating that the effect of mixed fermentation on the content of mineral elements of pickled and dried mustard was smaller than that of individually fermented.Compared with fresh mustard,there was a significant increase in dietary fiber and protein content and a small decrease in soluble sugar content in the mixed fermented pickled and dried mustard,whereas there was a significant decrease in nutrient content of soluble sugar,dietary fiber and protein in the individually fermented pickled and dried mustard.In addition,differences in fermentation methods significantly affected the changes in functional substance content,where mixed fermentation significantly enhanced the content of antioxidant functional substances such as vitamin E,β-carotene and vitamin C in pickled and dried mustard.【Conclusion】Overall,differences in fermentation methods significantly affected the content of m

关 键 词：毛竹笋 梅干菜 混合发酵 维生素 矿物质元素 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]