芫根泡菜发酵过程中风味物质变化研究

Study on the Changes of Flavor Substances in the Fermentation Process of Brassica rapa

采用气相色谱-质谱联用对芫根泡菜发酵过程中挥发性风味物质的变化进行检测和分析。结果表明:新鲜芫根、腌制7,14,21,28d的发酵过程中分别检测到51,26,26,23,26种挥发性风味物质,共计92种化合物,其主要为酯类、烃类、醇类、醛类、酸类、腈类和其他类;5个阶段共有的挥发性风味物质有7种,分别为乙酸乙酯、3-丁烯基异硫氰酸酯、苯乙醇、α-松油醇、β-蒎烯、d-柠檬烯、苯丙腈;在芫根腌制至成熟过程中,酯类物质、醇类物质、腈类物质、酸类物质含量均有所增加,烃类物质、醛类物质、其他类物质含量则呈现下降趋势。

Gas chromatography-mass spectrometry is used to detect and analyze the changes of volatile flavor substances during the fermentation of Brassica rapa .The results show that 51, 26, 26, 23,26 volatile flavor substances are detected during the fermentation of fresh Brassica rapa , pickled for 7,14,21,28 days respectively.There are 92 compounds, which are mainly esters, hydrocarbons, alcohols, aldehydes, acids, nitriles and the others.And there are 7 common volatile flavor substances in the 5 stages: ethyl acetate, 3-butenyl isothiocyanate, phenylethanol,α-terpineol,β-pinene, d-limonene and phenylacrylonitrile.During the process of pickling to maturity, the content of esters, alcohols, nitriles and acids increases, and the content of hydrocarbons, aldehydes and other substances decreases.