不同预处理方式对发酵芥菜品质的影响  

Effect of different pretreatment methods on the quality of fermented mustard

作　　者：郑奇林 邓放明[1] 赵玲艳[1] ZHENG Qilin;DENG Fangming;ZHAO Lingyan(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《中国酿造》2025年第3期156-164,共9页China Brewing

基　　金：国家现代农业特色蔬菜产业技术体系建设专项(CARS-24-E-02);洞庭实验室专项经费项目(2024-DTPY-005);湖南省重点研发计划项目(2024QY2010);中央引导地方科技发展资金项目(2025ZYQ071)。

摘　　要：为了优化发酵芥菜生产工艺,该研究考察了新鲜芥菜不同预处理方式对发酵芥菜的理化指标、颜色参数、质构、挥发性风味物质及感官品质的影响,基于质构、挥发性风味物质分别进行主成分分析(PCA)、正交偏最小二乘-判别分析(OPLS-DA)及聚类分析(CA),并利用变量投影重要性(VIP)值筛选差异挥发性风味化合物。结果表明,新鲜芥菜预处理较优方法为用4%盐水浸泡2 h后,自然晾干表面水分(晾8 h,水分含量83.3%),其自然发酵芥菜产品的总酸含量为19.98 g/kg,氨基酸态氮含量为0.28 g/100 g,L值、a值、b值和色差值分别为36.07、-0.27、4.70、4.21,质构综合得分为1.71分,感官评分为92分;亚硝酸盐含量为0.0143 mg/kg,远远低于国家限量标准(20 mg/kg)。不同预处理的发酵芥菜样品中共检出74种挥发性风味物质,其中醇类15种,酚类1种,酮类2种,醛类12种,腈类3种,酯类7种,异硫氰酸酯类4种,烃类29种,其他类1种。OPLS-DA可以有效区分不同预处理的发酵芥菜样品,所有样品共筛选出45种差异挥发性风味化合物(VIP值>1)。In order to optimize the production process of fermented mustard,the effects of different pretreatment methods of fresh mustard on physicochemical indexes,color parameters,texture,volatile flavor components,and sensory quality of fermented mustard were investigated.Principal component analysis(PCA),orthogonal partial least squares-discriminant analysis(OPLS-DA)and cluster analysis(CA)were performed based on texture,volatile flavor components,and differential volatile flavor components were screened using variable importance in the projection(VIP)values.The results showed that the optimal pre-treatment method for fresh mustard:soaked it in 4%saline for 2 h,then dried the surface moisture naturally(dried 8 h,moisture 83.3%).The total acid and amino acid nitrogen contents of the naturally fermented mustard product were 19.98 g/kg and 0.28 g/100 g,and the L value,a value,b value,and color difference value were 36.07,-0.27,4.70,4.21,respectively.The comprehensive texture score was 1.71 points,and the sensory score was 92 points.The nitrite content was 0.0143 mg/kg,which was much lower than the national limit standard(20 mg/kg).A total of 74 volatile flavor components in fermented mustard samples with different pretreatments were detected,including 15 alcohols,1 phenol,2 ketones,12 aldehydes,3 nitriles,7 esters,4 isothiocyanates,29 hydrocarbons,and 1 other type.OPLS-DA could effectively distinguish fermented mustard samples with different pretreatments,and a total of 45 differentially volatile flavor components(VIP values>1)were screened.

关 键 词：华容大叶芥菜 预处理方式 感官品质 质构 风味 理化指标 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]