东北酸白菜人工接种发酵工艺及挥发性成分的研究

Study on Fermentation Technology and Volatile Compounds of Northeast Sauerkraut

用正交试验优化东北酸白菜人工接种发酵工艺的发酵条件,并利用固相微萃取-气质联用色谱法(SPME-GC-MS)对原工艺人工接种发酵酸菜、新工艺人工接种发酵酸菜和自然发酵酸菜的挥发性成分进行分析检测,比较这3种发酵工艺生产的酸菜在挥发性成分上的差异。

The conditions for the artificial inoculation fermentation technology of Northeast sauerkraut were optimized by orthogonal experiment.SPME-GC-MS was also used to detect the volatile compounds of the original technology of artificial fermentation sauerkraut,the new technology of artificial fermentation sauerkraut and the natural fermentation sauerkraut.The volatile compounds of the sauerkraut by three fermentation technologies were compared.