不同蔬菜原料发酵泡菜挥发性成分解析

Analysis of volatile compounds in paocai fermented in different vegetable raw materials

为探明不同原料发酵泡菜特征性挥发性成分及其差异,采用顶空固相微萃取-气相色谱质谱联用法(HS-SPME-GC-MS)对6种典型泡菜(泡生姜、泡长萝卜、泡圆萝卜、泡青芥菜、泡榨菜、泡蒜)中的挥发性成分进行检测。主成分(PCA)分析表明,泡菜的主要挥发性成分根据发酵程度不同可以分为两大类。一类为充分发酵的蔬菜,挥发性成分主要来自于发酵和原料本身,如萝卜、青芥菜、榨菜发酵后产生的乙醇、乙酸和酯类等,也包括原料自身的硫醚类、异硫氰酸烯丙酯等。另一类为不充分发酵的蔬菜,挥发性成分主要来自本身,如泡蒜主要挥发性成分为二烯丙基二硫醚等。发酵型蔬菜中榨菜、青芥菜和萝卜发酵后风味差异较大,即便是同类型不同品种如长萝卜和圆萝卜,发酵后挥发性成分也有较大差异。乙醇、苯乙醇、2-乙基己醇、乙酸、丁酸、乙酸乙酯可以用于区分发酵型和不发酵型泡菜,其中苯乙醇和2-乙基己醇可以用来区分泡长萝卜和泡圆萝卜。

To explore the characteristic volatile components of paocai and their differences in different raw materials,the volatile compounds in 6 typical paocai vegetables（ ginger,paocai radish,paocai radish,paocai mustard tuber and paocai garlic） were detected by head space solid phase microextraction gas chromatography mass spectrometry（ HS-SPME-GC-MS）.Principal component analysis（ PCA） showed that the main volatile components of pickles can be divided into two categories according to the degree of fermentation.A class of fully fermented vegetables,the main volatile constituents from fermentation and raw material,such as radish,cabbage,mustard produced by fermentation of ethanol,acetic acid and esters,including from itself,their own raw materials of Allyl isothiocyanate etc.Another type of vegetable which is not fully fermented,the volatile components are mainly from itself,such as bubble garlic,the main volatile components are Diallyldisulfide and so on. In fermented vegetables,the flavor of fermented mustard tuber,green vegetable and radish was different,even after the same type of different varieties,such as long radish and round radish,the volatile components were also different after fermentation.Ethanol,Phenethyl alcohol,2-Ethylhexanol,Acetic acid,Butyric acid and Ethyl acetate can be used to distinguish between fermented and non fermented pickles,in which Phenethyl alcohol and 2-Ethylhexanol can be used to distinguish between paocai long radish and paocai round radish.