直投式发酵剂生产酸菜及其风味物质的研究

Study on Ready-to-use Starter to Produce Sauerkraut Organic Acids and Flavor Components

本研究利用固相微萃取-气质联用色谱(SPME-GC-MS)法对酸菜中的挥发性组分进行了检测,用高效液相色谱(HPLC)、氨基酸分析仪和气相色谱(GC)分别定性定量测定了酸菜中的有机酸、氨基酸和有机醇。在此条件下对自然发酵和接种发酵的风味成分进行了分析比较。

In this study, SPME-GC-MS was used to detect the volatile compounds, organic acids, amino acids and organic alcohols of sauerkraut qualitatively and quantitatively by HPLC, amino acid analysis apparatus and GC. Upon these conditions, the flavor components of natural fermentation and inoculating fermentation sauerkraut were analysed comparatively.