腌制芥菜贮藏过程中理化指标的动态研究

Dynamic Study on Physical and Chemical Indexes of Pickled Mustard During Storage

目的:通过对腌制芥菜在贮藏过程中理化指标的动态变化观察,探究芥菜腌制品最佳贮藏条件。方法:以芥菜为试验材料,进行食盐一次腌制、脱水、食醋二次腌制、发酵真空包装后分别保存在2.8、25、37℃下,采用直接干燥法测定水分、分光光度法测定盐度和硫代葡萄糖苷(GS)含量、采用酸碱滴定法测定总酸、采用紫外分光光度法测定亚硝酸盐,并分析这些指标的变化规律。结果:腌制芥菜在不同温度下保存GS含量存在明显差异,2.8℃低温下存放5d的GS含量(均数0.4286mg/g)极显著高于常温25℃贮藏15d以后的GS含量(均数0.222 2mg/g),37℃保存25d总酸含量到达最高,为24.50g/kg,25℃下保存25d氯化钠含量到达最大6.98%,亚硝酸盐含量远低于国标规定20mg/kg的限量要求。结论:温度对保存期间总酸和GS含量的影响达到极显著正相关(P<0.01),对亚硝酸盐含量影响显著,对其他指标影响不显著,2.8℃保存20d得到的芥菜腌制品品质最佳。

Objective:Through observing the dynamic changes of physical and chemical indexes during the storage of pickled mustard,the optimal storage conditions of pickled mustard products were explored.Methods:After salt curing,dehydration,vinegar curing,fermentation and the vacuum packaging,the pickled mustard was stored at 2.8,25 and 37℃.The moisture content was determined by direct drying method,and the test results and analysis of the test capacity of sodium chloride in soy sauce were determined by direct drying method.The total acid was determined by alkali titration,the nitrite in pickled mustard was measured by the UV,and the content of glucosinolates(GS)was determined by the determination of Rhizoma Bletillae polysaccharide content in different habitats,and 5 indexes were measured for penetrating analsysis.Results:The results showed that there was a significant in the GS content of pickling mustard under different temperature preservation.The content of glucosinolates in 5 d(mean 0.428 6 mg/g)was significantly higher than the content of glucosinolates after 15 day(mean 0.222 2 mg/g),37℃25 day save the total acid content reached a maximum of 24.50 g/kg,sodium chloride content reaches the maximum of 6.98%at 25℃for 25 days,nitrite content is far lower than the GB the requirements are limited to 20 mg/kg.Conclusion:The effect of temperature on the total acid and glucosinolates during preservation is extremely significant positive(P<0.01),and Nitrite content showed a significant influence,other indicators are not significant.The quality of mustard pickled products obtained at 2.8℃for 20 days was the best.