不同发酵条件对剁辣椒中有机酸种类及含量的影响

Influence of different fermentation conditions on organic acid kind and content of chopped chili

以朝天椒为原料,采用HPLC方法研究了不同发酵条件对剁辣椒中有机酸种类及含量的影响。结果表明:添加食用油发酵的剁辣椒有机酸总量低于对照(CK),而添加蔗糖发酵的剁辣椒有机酸总量高于对照(CK),并有极显著性差异(P<0.01);接种发酵与自然发酵比较,剁辣椒的乳酸、甲酸、乙酸、琥珀酸、有机酸总量等有极显著差异(P<0.01),接种发酵能更快产生较多的有机酸;不同发酵时间下,剁辣椒的有机酸种类和含量都存在一定的差异,自然发酵达3周时,检测到的有机酸总量最高。

With Chaotian chili as material, different fermentation conditions on organic acid kind and content of chopped chili were studied in HPLC method. The results were indicated that total organic acid content of chopped chili with edible oil were less than that of blank control. However, chopped chili with sugar was higher than that of blank control, which had extremely significant difference（P0.01） between them. Lactic acid, formic acid, acetic acid, succinic acid and total organic acid content of chopped chili had significant differences（P0.01） between inoculation fermentation and natural fermentation. Inoculation fermentation was quicker to produce more organic acid of chopped chili with less time. The kinds and contents of organic acid of chopped chilis had some differences during the increasing fermentation time. Total organic acid content of chopped chili reached the highest in 3 weeks natural fermentation.