不同品种和变种芥菜发酵制备酸菜的品质及风味特征差异分析  

Differential analysis of quality and flavor characteristics of Suancai prepared with different varieties and variation leaf mustard

作　　者：梅源 赵楠 夏枫 葛黎红 杨梦露 黄玉立 刘梦婷 刘独臣[1] MEI Yuan;ZHAO Nan;XIA Feng;GE Lihong;YANG Menglu;HUANG Yuli;LIU Mengting;LIU Duchen(Vegetable Germplasm Innovation and Variety Improvement Key Laboratory of Sichuan Province,Institute of Horticulture,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Institute of Agro-products Processing Science and Technology(Institute of Food Nutrition and Health),Sichuan Academy of Agricultural Sciences,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 [2]四川省农业科学院农产品加工研究所(食物与营养健康研究所),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：《中国酿造》2024年第10期178-185,共8页China Brewing

基　　金：四川省育种联合攻关项目(2023YZ002);四川省农作物育种攻关项目(2021YFYZ0022);四川省农业科学院与新都区人民政府合作项目。

摘　　要：为明确不同品种和变种芥菜对其发酵制备酸菜品质及风味的影响,该研究选取2种宽柄芥(编号为F22374、F22378)和1种叶瘤芥(编号为BC25003)进行自然发酵,采用常规检测方法及色谱分析等技术对发酵前(0 d)后(3月)芥菜的理化指标、有机酸、挥发性风味化合物进行测定,结合偏最小二乘判别分析(PLS-DA),比较不同芥菜制备酸菜品质及风味特征的差异,并对其质构特性和感官品质进行评价。结果表明,3种芥菜均能进行良好的乳酸发酵,其中芥菜F22374原料还原糖含量及酸菜总酸含量最低,分别为2.61 g/100 g、1.10 g/100 g。基于挥发性风味化合物PLS-DA结果表明,F22374酸菜显著区别于F22378酸菜和BC25003酸菜,其乙酸含量最低(221μg/kg),感官评分最高(19.4分),呈花果香和脂肪等柔和香气的酯类和醇类化合物含量更高。因此,芥菜F22374是发酵制备酸菜的优良品种。To investigate the impact of different varieties and variation leaf mustard on the quality and flavor of fermented Suancai(a Chinese traditional fermented vegetable),two varieties of leaf mustard(Brassica juncea var.latipa)(F22374,F22378)and one variation leaf mustard(Brassica juncea var.strumata Tsen et Lee)(BC25003)were selected for natural fermentation.The physicochemical properties,organic acids and volatile flavor compounds of leaf mustard before(0 d)and after fermentation(3 months)were detected using conventional testing methods and chromatographic analysis techniques.Furthermore,the differences of quality and flavor characteristics of Suancai prepared with different leaf mustard were compared through partial least squares discriminant analysis(PLS-DA),and the textural characteristics and sensory quality of Suancai were assessed.The results showed that all three kinds of leaf mustard could undergo good lactic acid fermentation,among them,the reducing sugar content in leaf mustard F22374 and total acid content in fermented Suancai were the lowest,which were 2.61 g/100 g and 1.10 g/100 g,respectively.Based on volatile flavor compounds,the PLS-DA results revealed that the Suancai F22374 was significantly different from Suancai F22378 and Suancai BC25003,with the lowest acetic acid content(221μg/kg)and the highest sensory score(19.4 points),and the esters and alcohols with soft aroma such as fruity and fat were higher.Therefore,the leaf mustard F22374 was an excellent variety for the fermentation preparation of Suancai.

关 键 词：芥菜 品种 酸菜 品质 挥发性风味物质 感官评价 

分 类 号：TS201.3[轻工技术与工程—食品科学]