摘要
借助于离子色谱（ＩＣ）和色－质联用技术（ＧＣ－ＭＳ）对传统方法及新工艺腌制的咸雪菜卤汁中有机酸组分以及挥发性风味物质进行了检测。检测结果为，传统方法制作的咸雪菜卤汁中有机酸主要为琥珀酸。新老工艺成品中挥发性成分是以丁烯腈类为主，新工艺成品中还有一定量的异硫氰酸烯丙酯及醋酸乙酯。本文还对雪菜中风味前体物质黑芥子苷的呈味机理及其降解产物与咸雪菜的风味关系进行了探讨。研究结果为雪菜的腌制加工提供参考。
In Order to protect the freshness of fruits and vegetables, the characters of chitosan,including viscosity,transparency,gel performance and its coating properties are investigated. The result indicated that the viscosity is interrelation with temperature, concentrate and hydrogn ion. The transparensy and the gel strength with the optimum addition can be increased. Its coating propeties are reference to the concentration of chitosan and medium.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1998年第1期34-41,共8页
Food and Fermentation Industries
